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Mini Pumpkin Muffins

Deliciously Soft Mini Pumpkin Muffins Perfect for Fall Mornings

Delight in these Mini Pumpkin Muffins, perfect for fall mornings and lunchboxes, combining warm spices for a cozy and satisfying treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups All-Purpose Flour A gluten-free flour blend can be used.
  • 2 teaspoons Baking Powder Ensure it’s fresh.
  • 1 teaspoon Ground Cinnamon Adjust based on spice preference.
  • 0.5 teaspoon Ground Ginger Compliments pumpkin beautifully.
  • Allspice Optional but recommended for flavor.
  • Nutmeg Use sparingly.
  • Cloves A little for deeper flavor.
  • Salt Balances sweetness.
  • 0.5 cups Unsalted Butter Can substitute with vegetable oil.
  • 0.5 cups Light Brown Sugar Use granulated for a lighter taste.
  • 0.25 cups Granulated Sugar
  • 1 Egg Can replace with a flax egg for vegan option.
  • 1 cup Canned Pumpkin Puree Avoid pumpkin pie filling.
  • 0.25 cups Milk Non-dairy milk is suitable.
Optional Add-ins
  • Chocolate Chips For extra sweetness.
  • Nuts Chopped walnuts or pecans.
  • Dried Fruit Cranberries or raisins.

Equipment

  • 24-count mini muffin pan
  • Mixing Bowls
  • Whisk
  • spatula
  • scoop or spoon

Method
 

Step-by-Step Instructions for Mini Pumpkin Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a 24-count mini muffin pan.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and nutmeg.
  3. In another bowl, combine the melted butter, brown sugar, granulated sugar, egg, pumpkin puree, and milk; whisk until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Portion the batter into the muffin pan, filling each cup about two-thirds full.
  6. Bake for 10-12 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes, then transfer to a wire rack; dip tops in melted butter and roll in cinnamon-sugar if desired.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 1200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to follow the mixing tips to keep the muffins light and fluffy.

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