mini pumpkin muffins

<em>Here's my simple recipe for whole wheat mini pumpkin muffins. They're only 60 calories each!</em>

Whole Wheat Mini Pumpkin Muffins

(220 grams) whole wheat flour* (spoon & leveled)

baking powder

baking soda

salt

cinnamon

pumpkin pie spice*

eggs,

(95 grams) lightly packed brown sugar

pumpkin

(72 grams) unsalted butter, melted and slightly cooled*

vanilla extract

(80 milliliters) milk (I use almond milk; any milk is OK)

(90 grams) mini chocolate chips*

Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. If using mini liners, grease/spray them with cooking spray. Set pans aside.

In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the mini chocolate chips. Fold everything together gently just until combined.

Fill muffin cups around 3/4 &#8211; all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.

I make muffins regularly to pack in the lunches I bring to work, and I tried this recipe last week. They were delicious! Moist, great pumpkin spice taste, not too sweet but very flavorful, and relatively healthy.

These are the most MOIST and soft muffins I've ever made/eaten. I made them normal sized and added frozen cranberries too. Measured by grams provided in recipe. DELICIOUS! ( I rarely review recipes). This will be a go-to.

This is my  6 year old daughter's favorite breakfast food, and it has been since we started baking them 4 years ago when she was 2. I appreciate that they use pumpkin, whole wheat, and we half the sugar so these muffins are healthy, or at least healthier than most other baked goods. We freeze most of them (we made minis when she was little but now we do full size) and grab one out the night before to thaw in time for breakfast. All of Sally's recipes are amazing but this is a winner for us and a regular in our kitchen!

Great flavor. I found them to be a bit dry. Maybe add a bit of sour cream or applesauce

I followed the recipe exactly but these just weren't sweet enough and a bit dry. Next time I'm going to sub some regular flour in and add 1/4 c more sugar. Also more pumpkin spice. Less healthy, sure, but the whole wheat makes them filling enough that I am not inclined to eat so many.

Just made these this morning in a regular size muffin pan and they came out PERFECTLY! I'm not a fan of pumpkin and chocolate together, so I added walnuts and a light sprinkle of a superseed mix (pumpkin, flax, chia, sunflower, hemp seeds) on top. The nuts and seeds on top adds some extra crunch, and enhances the appearance. Will definitely be making again!

These turned out fantastic! The whole wheat flour gives them a nice nutty taste.

Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a donut. Baked in a mini muffin pan and never fried!

Mini Cinnamon Sugar Pumpkin Muffins

(219 grams) whole wheat flour

(1/2 stick; 60 grams) unsalted butter, melted and slightly cooled

(100 grams) packed light or dark brown sugar

(120 milliliters) milk

(100 grams) granulated sugar

(1/2 stick; 60 grams) unsalted butter, melted

Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.

Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.

Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.

Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.

While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.

Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Made these, following the recipe exactly and they were pure pumpkin perfection! Thank you so much Sally!

Made these exactly following the recipe in cute little fall-shaped molds and they are delicious, perfect autumn treats. Moist, but not dense, and the cinnamon- sugar adds the perfect touch.

I use Sally’s Baking addiction a lot, it’s my go to baking website. I have to say that I’m a tad disappointed on this recipe. There’s a very faint pumpkin flavor to this recipe and I was hoping to get more of that fall pumpkin flavor that I think about all August and go in on autumn treats September 1st. any tips to achieve that without messing with the muffin texture?

What happens if I leave the pumpkin spice out? I can't use nutmeg because of my kids allergies. Can I just leave that out all together? Or do I need to replace it with something else? Thanks!

Simple &amp; Delicious with only 2 Ingredients, these spice cake mini muffins are a hit every time I make them.

2-Ingredient Spice Cake Mix Mini Muffins Recipe

(15 ounces) canned pumpkin puree

Position an oven rack in the center of the oven.

For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.)

Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!

Divide the batter evenly among the mini muffin cup tins.

Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins.

Remove and place on wire racks to cool.

These mini pumpkin muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar they are a healthy and delicious snack!

Healthy Mini Pumpkin Muffins

white whole wheat flour ((see notes))

tsp baking soda

tsp baking powder

tsp salt

tsp pumpkin pie spice ((see notes))

pumpkin puree

maple syrup

milk of choice, (regular, almond, oat, cashew)

Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.

Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.

Pour: Pour the dry ingredients into the wet ones.

Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.

Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.

Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.

Eat: Let cool for 5-10 minutes, and serve.

https://content.jwplatform.com/videos/EOPKMk0H.mp4

These Mini Pumpkin Muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar and whole wheat, they make for a healthy and delicious snack or breakfast!

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The most viewed mini pumpkin muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine