Cinnamon Sugar Pumpkin Bites are cozy, bite-sized treats that combine the warm flavors of fall with a delightfully soft and fluffy texture. Made with real pumpkin purée and coated in sweet cinnamon sugar, these little bites are perfect for snacking, dessert, or even breakfast. They’re easy to whip up and even easier to love—especially with a hot cup of coffee or cider on the side.
Why You’ll Love This Recipe
- Perfect for fall or holiday baking
- Quick and simple—no yeast or long prep time
- Great for sharing at parties, potlucks, or brunches
- Irresistible cinnamon sugar coating
- Moist, soft texture with real pumpkin flavor
- Kid-friendly and freezer-friendly
- Can be baked or fried
- Ready in under 30 minutes
- No special equipment needed
- Smells amazing while baking
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Pumpkin pie spice
- Granulated sugar
- Brown sugar
- Pumpkin purée (not pumpkin pie filling)
- Egg
- Vanilla extract
- Milk
- Unsalted butter (melted)
For the cinnamon sugar coating:
- Granulated sugar
- Ground cinnamon
- Melted butter (for brushing)
directions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin purée, egg, vanilla, both sugars, milk, and melted butter until smooth.
- Add the dry ingredients to the wet and stir until just combined—do not overmix.
- Scoop batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 1215 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly, then brush each bite with melted butter and roll in cinnamon sugar to coat.
- Serve warm or let cool completely and store for later.
Servings and timing
- Servings: About 24 mini bites
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend
- Stuffed: Add a dollop of cream cheese or Nutella to the center before baking
- Spicy: Increase pumpkin spice or add a pinch of cayenne for warmth
- Dairy-Free: Substitute milk and butter with non-dairy alternatives
- Icing Option: Drizzle with a simple vanilla glaze instead of cinnamon sugar
- Baked Donuts: Use the batter in a mini donut pan instead of muffin tin
storage/reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days
- Freezing: Freeze in a sealed container for up to 2 months. Thaw at room temperature or microwave in 10-second bursts
- Reheating: Warm in the microwave for 1015 seconds or reheat in a 300°F oven for 57 minutes to restore texture
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices—use pure pumpkin purée for the right balance.
What can I use if I don’t have a mini muffin pan?
You can use a regular muffin pan and adjust the baking time to 1820 minutes.
Are these good for breakfast?
Absolutely! They’re lightly sweet and pair perfectly with coffee or tea in the morning.
Can I fry these instead of baking?
Yes! Spoon the batter into hot oil using a cookie scoop and fry until golden brown, then coat in cinnamon sugar.
How do I make them more moist?
Avoid overbaking, and make sure to use real pumpkin purée and not too much flour.
Can I add chocolate chips?
Yes, mini chocolate chips make a great addition to the batter.
Is there a vegan version?
Use a flax egg (1 tbsp flaxseed + 3 tbsp water), plant-based milk, and dairy-free butter.
Can I make them ahead for a party?
Yes, bake and coat them a day in advance and store in an airtight container.
What’s the best way to coat them evenly?
Brush or dip in melted butter while still warm, then toss gently in the cinnamon sugar mix.
Can I double the recipe?
Definitely! Just double all ingredients and bake in batches.
Conclusion
Cinnamon Sugar Pumpkin Bites are the perfect little treat to celebrate the flavors of fall. Whether you’re hosting a brunch, packing a snack box, or just want something sweet and spiced to enjoy with your coffee, these pumpkin bites are a guaranteed hit. Easy to make and even easier to enjoy—don’t be surprised if they disappear within minutes!
Description
These Cinnamon Sugar Pumpkin Bites are soft, poppable, and coated in a sweet cinnamon sugar crust. Made with real pumpkin, fall spices, and a hint of vanilla, they come together fast and are baked—not fried! Think of them like mini pumpkin doughnut holes that melt in your mouth.
For the bites:
For the cinnamon sugar coating:
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Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or use nonstick spray.
-
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
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In another bowl, mix pumpkin purée, brown sugar, milk, egg, oil (or melted butter), and vanilla until smooth.
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Add the dry ingredients to the wet and stir until just combined—don’t overmix.
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Spoon batter evenly into mini muffin cups (about 3/4 full).
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Bake for 1012 minutes or until a toothpick comes out clean.
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Let cool for 5 minutes, then remove from pan.
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In a small bowl, mix sugar and cinnamon. Brush each pumpkin bite with melted butter, then roll in cinnamon sugar until coated.
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Serve warm or at room temperature.
Notes
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These taste best the day they’re made, but leftovers can be stored in an airtight container for 2 days.
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Try adding mini chocolate chips or a maple glaze for a twist.
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Can be frozen (without the coating) and reheated, then coated before serving.
