5 from 7 votes
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Acorn Shaped Mini Pumpkin Muffins

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These acorn shaped mini pumpkin muffins may be tiny, but they are bursting with flavor. A homemade pumpkin muffin that is dipped in chocolate and topped with crushed pecans and sprinkles to look like an acorn. The perfect fall muffin recipe for kids and adults.

Pumpkin Muffins topped with sprinkles and a stick of pretzel.

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Grab that mini muffin pan and your pumpkin pie spice and other ingredients and create the perfect pumpkin muffins that will win over a crowd. These are the perfect size for little hands and a fun decorated muffin for the fall season. I mean, who doesn’t want to eat a muffin that looks like an acorn.

Do you love pumpkin puree recipes when the weather gets chillier outside? I can’t get enough pumpkin, so here are a few more recipes to try out besides these pumpkin mini muffins. Try these soft baked pumpkin snickerdoodles, Halloween pumpkin truffles, or even this pumpkin chiffon pie.

  • Homemade Muffin Batter
  • Mini Muffins Decorated to Look Like Acorns
  • Kid Friendly
  • Perfect Pumpkin Spice Flavor
  • School Snack Idea
  • Easy Muffin Recipe
  • Freezer Friendly
  • Perfect For Pumpkin Season
  • Fall Breakfast Or Dessert Idea

Ingredients for pumpkin muffins shaped like acorns

Pumpkin Muffins ingredients including pumpkin puree, flour, and egg.
  • Canned Pumpkin Puree – This is canned pumpkin puree, not pumpkin pie mix. The two are not interchangeable.
  • Granulated Sugar
  • Brown Sugar
  • Baking Powder – This is the leavening agent in the muffins.
  • Salt – Helps to balance out all the flavors in the muffins.
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg – All of these spices are used for the pumpkin pie spice flavor you will get in these muffins.
  • Vegetable Oil – The oil is going to help the muffins be extra moist.
  • Chocolate Melting Wafers – Perfect for dipping the tops of your cooked muffins in to create the acorn top.
  • Pecans – This is part of the topping to make it look like an acorn top.
  • Sprinkles – I used chocolate and gold sprinkles which offered a really nice look to muffins.
  • Pretzels – Reach for the small pretzel sticks. You will break the stick in half to make it look like the stem.

How To Make Mini Pumpkin Muffins

Collage of mixing and baking mini pumpkin muffins.

Step One: Start by preheating your oven and spray your mini muffin pan with a nonstick cooking spray. Then set it aside.

Step Two: In a medium sized bowl you are going to add your sugars, baking powder, and salt, along with spices. (Photo 1)

Step Three: Slowly add in the pumpkin puree and oil and mix to combine all the ingredients. Don’t overmix.

Step Four: Now add your eggs and vanilla extract. Make sure to scrape down any dry ingredients stuck on the sides of the bowl.

Step Five: Next add the flour a little at a time. Make sure to slowly work the flour in. (Photo 2)

Step Six: Once batter is done, spoon a tablespoon of the muffin batter into the muffin tin. Then bake as directed. (Photo 3)

Step Seven: Allow the mini muffins to cool so they are cooled enough to touch, and then once cooled you can decorate. (Photo 4)

Collage of decorating mini pumpkin muffins.

Step Eight: Melt your chocolate and prep your pecans. Then dip the top of each muffin in the melted chocolate then roll in the nuts and sprinkles. (Photos 5, 6, 7 & 8)

Collage of putting stick pretzel on top of pumpkin muffins.

Step Nine: Add in the pretzel stick to the center, and repeat. (Photos 9 & 10)

Mini Pumpkin Muffins that are chocolate dipped and decorated like an acorn. These fall muffins are kid friendly and light and fluffy.

Wooden board of Pumpkin Muffins with sprinkles and pretzel sticks on top.

Storage/Freezing

These mini muffins can be stored in an airtight container at room temperature for up to 4-5 days. Or to extend the life store the muffins in a container in the fridge for up to 7 days.

You can also place the muffins in a freezer bag or container and freeze for 2-3 months. Thaw the muffins on the counter at room temperature. A favorite thing about these muffins is they freeze nicely. So having them on hand is great for those grab and go snacks or sweet tooth cravings that hit.

Pumpkin Muffins with sprinkles and pretzel sticks on top, one of which is missing a bite.

Substitutions/Variations To Recipe

  • Melt mini chocolate chips with 1/2 teaspoon of coconut oil instead of chocolate melting wafers. This will help the chocolate to set up.
  • Add some of the pecans into the pumpkin mixture before you bake the muffins for added crunch.
  • If you want regular muffins use a regular size muffins tin, and cook for longer until the muffins are cooked through.
  • If you don’t like nuts you can leave nuts off and just add sprinkles to the top of the muffins.

FAQs

Can I do this with another flavor of muffins?

If you want to make these acorn shaped muffins but want say banana muffins go right ahead and use your favorite muffin recipe to do so. Then decorate the tops the same.

Can I double this muffin recipe?

This muffin recipe does double well. So feel free to whip up a double batch and bake the muffins in batches if they don’t all fit in the oven at the same time.

Need more fall recipes? Try these:

Did you make this recipe?

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Pumpkin Muffins with sprinkles and pretzel sticks on top.
5 from 7 votes

Acorn Mini Pumpkin Muffins


Author: Kim Schob
Course: Breakfast & Brunch, Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Mini Pumpkin Muffins that are chocolate dipped and decorated like an acorn. These fall muffins are kid friendly and light and fluffy. These are a homemade pumpkin muffin that is bursting with flavor.

Ingredients 

Instructions

  • Preheat the oven to 350°F.
  • Spray mini muffin pan with nonstick cooking spray or line with mini muffin liners and set aside.
  • In a medium sized bowl, combine both sugars, baking powder, salt, and spices.
  • Add the pumpkin and oil and mix well.
  • Beat in the egg and vanilla extract.
  • Add the flour and mix well.
  • Add the batter into the pan evenly among the cups, approximately 1 tbsp scoop in each cup.
  • Bake for 12 – 13 minutes or until a toothpick inserted comes out clean.
  • Now is a good time to set up small bowls with the pecans and sprinkles for easy rolling of
  • the muffins after you dip them in chocolate. Set aside.
  • While the cooked muffins are cooling, use a small bowl to melt the chocolate wafers per the instructions on the bag. Set aside.
  • When muffins are cool to the touch, dip the muffin tops one by one in the melted chocolate and carefully roll in the toppings to cover the melted chocolate with your choice of the nuts and sprinkles. Insert a pretzel stick (halved) into the top of each muffin, just enough to make it stand on its own.
  • Repeat with remaining muffins.

Nutrition Information

Serving: 1g Calories: 176kcal (9%) Carbohydrates: 25g (8%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 3g Monounsaturated Fat: 3g Trans Fat: 0.02g Cholesterol: 7mg (2%) Sodium: 80mg (3%) Potassium: 51mg (1%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 1036IU (21%) Vitamin C: 0.3mg Vitamin D: 0.04µg Calcium: 25mg (3%) Iron: 1mg (6%)

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