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Mini Pumpkin Muffins

Delightful mini pumpkin muffins perfect for autumn gatherings, offering a harmonious blend of pumpkin, spices, and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin Fresh pumpkin puree can be used for a more vibrant flavor.
  • ½ cup vegetable oil Can substitute applesauce for a lighter option.
  • 1 cup sugar Can reduce the sugar or use honey for less sweetness.
  • 2 large eggs Farm-fresh eggs work wonders for flavor and texture.
Dry Ingredients
  • 1½ cups all-purpose flour Whole wheat flour can add a nutty flavor.
  • 1 teaspoon baking soda Ensure it's fresh for proper rising.
  • ½ teaspoon baking powder Helps the muffins rise nicely.
  • 1 teaspoon cinnamon Can add nutmeg or ginger to enhance flavor.
  • ½ teaspoon salt Balances out the sweetness.
Optional Add-ins
  • Chocolate chips, nuts, or dried fruit Add for a delightful twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the canned pumpkin, vegetable oil, sugar, and eggs until smooth and creamy.
  3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Stir to blend the dry ingredients.
  4. Gradually add the dry ingredients to the pumpkin mixture, mixing with a spatula until just combined; do not overmix.
  5. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden brown.
  7. Let them cool in the pan for about 5 minutes before transferring the muffins to a wire rack to cool completely.

Notes

For a tastier muffin, consider adding a tablespoon of milk or yogurt for moisture. Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.