Mini Pumpkin Muffins
Delightful mini muffins packed with pumpkin and warm spices, perfect for any occasion.
Ingredients
Muffin Batter
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs Make sure at room temperature for best texture
- 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
Topping
- 1/2 cup cinnamon sugar For topping the muffins
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Serve these muffins warm or at room temperature. They pair well with butter or cream cheese and go great with tea or coffee. Store in an airtight container for up to 3 days or freeze wrapped individually for up to 2 months.