Description
These mini pumpkin muffins are the perfect autumn treat – soft, moist, and bursting with warm, comforting pumpkin and spice flavors. They’re quick and easy to make, and the mini size makes them great for snacking or serving as part of a larger spread.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F. Grease a 24-cup mini muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, beat the pumpkin, sugar, oil, eggs, and vanilla until well combined.
4. – Add the dry ingredients to the wet ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 12 to 15 minutes, until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a sweeter muffin, you can top the baked muffins with a cream cheese frosting or a cinnamon-sugar mixture.
– These muffins freeze well. Simply wrap them individually or store in an airtight container for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American