Pumpkin M&M Mini Cupcakes: A Bite-Sized Autumn Delight

Pumpkin and chocolate are a match made in dessert heaven, and these Pumpkin M&M Mini Cupcakes prove it with every bite. Perfectly spiced, soft, and moist, these mini cupcakes bring the warmth of fall flavors together with the crunch of colorful M&Ms, making them an irresistible treat for kids and adults alike. Whether you’re baking for Halloween, Thanksgiving, or just a cozy autumn day, these tiny delights are sure to be a hit.

Why You’ll Love This Recipe

These bite-sized cupcakes are not only delicious but also incredibly easy to make. They require simple ingredients, bake quickly, and offer the perfect balance of pumpkin spice and chocolatey crunch. Plus, their small size makes them great for portion control and ideal for parties or school lunchboxes. The addition of M&Ms adds a fun, colorful touch that makes them extra special!

Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	½ tsp
Ground cinnamon	1 tsp
Pumpkin pie spice	1 tsp
Unsalted butter, melted	½ cup (1 stick)
Brown sugar	½ cup
Granulated sugar	¼ cup
Pumpkin puree	¾ cup
Eggs	2 large
Vanilla extract	1 tsp
Whole milk	¼ cup
Mini M&Ms	¾ cup
Additional M&Ms for topping	¼ cup

Ingredient Notes & Substitutions

• Pumpkin puree: Use canned pumpkin, not pumpkin pie filling. If using fresh, ensure it’s well-puréed.
• Butter alternative: Substitute with vegetable oil for an even moister cupcake.
• Sugar swap: You can use coconut sugar instead of brown sugar for a refined sugar-free option.
• M&Ms choice: Regular M&Ms work, but mini M&Ms distribute better in small cupcakes. Try peanut butter or caramel M&Ms for variety!

Equipment Needed

• Mini muffin tin (24-count)
• Mini cupcake liners
• Mixing bowls
• Whisk & spatula
• Electric mixer (optional)
• Measuring cups & spoons
• Cooling rack

Using a mini muffin tin ensures the perfect size for these cupcakes, while cupcake liners help with easy removal and minimal cleanup.

Step-by-Step Instructions

1. Prepare the Batter

Preheat the oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently. Pour in the milk and mix until just combined. Be careful not to overmix, as this can make the cupcakes dense.

2. Fold in M&Ms

Gently fold in the mini M&Ms, distributing them evenly throughout the batter.

3. Bake the Cupcakes

Using a spoon or small cookie scoop, fill each mini cupcake liner about ¾ full. Sprinkle a few additional M&Ms on top of each cupcake for a colorful presentation.

Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool & Serve

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Pro Tips for Success

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and texture.
• Even M&M Distribution: Lightly coat M&Ms in a teaspoon of flour before folding them in to prevent sinking.
• Perfect Baking Time: Keep an eye on them, as mini cupcakes bake faster than regular-sized ones.

Variations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter and almond or oat milk.
• Chocolate Lovers’ Delight: Add mini chocolate chips along with the M&Ms for extra richness.
• Frosted Cupcakes: Top with cream cheese frosting or a dusting of powdered sugar for an elegant touch.

Serving Suggestions

These mini cupcakes are best served at room temperature for the ultimate soft and moist texture. Arrange them on a platter with extra M&Ms scattered around for a vibrant presentation.

For an extra festive touch, drizzle them with melted white or dark chocolate. If serving for a party, pair them with warm apple cider, pumpkin spice lattes, or a scoop of vanilla ice cream for a truly indulgent treat.

Pairings

Beverages to Complement

• Pumpkin Spice Latte – Enhances the warm, spiced flavors.
• Chai Tea – The bold spices balance the sweetness of the cupcakes.
• Hot Cocoa – A rich and creamy option for chocolate lovers.
• Cold Brew Coffee – A strong contrast to the sweetness, perfect for a fall afternoon.

If serving at a party, consider a spiced rum cocktail or a cinnamon whiskey drink for an adult-friendly pairing.

Storage & Reheating

Short-Term Storage

Store leftovers in an airtight container at room temperature for up to 3 days.

Refrigeration & Freezing

For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Wrap the cupcakes individually in plastic wrap before freezing.

Reheating

If frozen, let them thaw at room temperature for 30 minutes or warm them in the microwave for 10-15 seconds for a freshly baked feel.

Nutritional Information

Nutrient	Amount (per cupcake)
Calories	120
Carbs	18g
Sugar	10g
Protein	2g
Fat	5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Pumpkin M&M Mini Cupcakes are the perfect autumn treat—easy to make, full of seasonal flavors, and absolutely delicious! Their bite-sized nature makes them great for sharing, and the pop of chocolate from the M&Ms takes them to another level.

Try this recipe, and let me know how they turn out! Tag your creations on social media or share your favorite variations in the comments below!