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Mini Pumpkin Muffins

Delicious and easy Mini Pumpkin Muffins, perfect for busy mornings or as a guilt-free snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup All-purpose flour
  • 1 cup Pumpkin puree
  • 0.5 cup Granulated sugar
  • 0.5 cup Brown sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 0.5 teaspoon Salt
  • 1 large Egg Room temperature
  • 0.5 cup Vegetable oil Or melted butter
Optional Add-ins
  • 0.5 cup Chopped nuts Such as walnuts or pecans
  • 0.5 cup Chocolate chips
  • 0.5 cup Dried cranberries or raisins

Equipment

  • Mini muffin tin
  • mixing bowls
  • whisk
  • Measuring Cups
  • Spoon or cookie scoop

Method
 

Muffin Preparation
  1. Preheat the oven to 375°F (190°C) and prepare the mini muffin tin.
  2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, melt the butter, then whisk in sugars, egg, pumpkin puree, and oil.
  4. Combine wet and dry mixtures, stirring until just combined.
  5. Fill muffin cups about ¾ full with batter.
  6. Bake for 15-20 minutes until a toothpick comes out clean.
  7. Let cool for 5 minutes, then dip in butter and roll in sugar if desired.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

These muffins are great for making ahead and freezing for busy days.

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