Mini Pumpkin Muffins

Introduction

Mini Pumpkin Muffins are a delightful treat, perfect for fall or any time you crave something warm and cozy. They’re soft, sweet, and packed with the lovely flavors of pumpkin and spices. These little muffins are great for breakfast, snacks, or even dessert!

Why Make This Recipe

Why not? They are easy to make, and everyone loves them! These muffins are moist and flavorful, and they fill your home with the smell of pumpkin spice. Plus, they are perfect for sharing with friends and family.

How to Make Mini Pumpkin Muffins

Ingredients:

1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup cinnamon sugar (for topping)

Directions:

Preheat the oven to 350°F (175°C) and line a mini muffin pan with liners or spray with cooking spray.
In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fill each muffin cup about 2/3 full with the batter.
In a small bowl, mix the cinnamon and sugar together. Sprinkle the cinnamon sugar mixture over the tops of the muffins.
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Mini Pumpkin Muffins

Serve these muffins warm or at room temperature. They can be enjoyed on their own, or with a bit of butter or cream cheese spread on top. They are also great with a cup of tea or coffee!

How to Store Mini Pumpkin Muffins

Keep the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each muffin tightly and store them in the freezer for up to 2 months.

Tips to Make Mini Pumpkin Muffins

Make sure your ingredients are at room temperature for the best texture.
Don’t overmix the batter; it should be just combined.
You can add nuts or chocolate chips for extra flavor.

Variation (If Any)

You can use pumpkin spice mix instead of individual spices to make it even easier! If you want, you can also try using applesauce instead of some of the oil for a healthier twist.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree it until smooth.

How can I make these muffins healthier?
You can reduce the sugar or use whole wheat flour instead of all-purpose flour.

Can I make these muffins in a regular-sized pan?
Absolutely! Just adjust the baking time. Regular muffins will need a few more minutes, about 18-20 minutes or until a toothpick comes out clean.