pumpkin mini muffins

Deliciously spiced, bite-sized pumpkin treats perfect for fall desserts and breakfasts.

Pumpkin Mini Muffins

vegetable oil

eggs

sugar

pumpkin purée ((or canned pumpkin))

pumpkin pie spice cinnamon nutmeg

salt

baking powder

all purpose flour ((plus 2 tablespoons))

Preheat your oven to 350 degrees and grease your pans (muffin, donut, whatever).

Beat all the ingredients except the flour together in a large bowl until smooth. Fold in the flour just until combined. Spoon the batter into the pans until each cup is almost full.

Bake for 11-13 minutes for mini muffins (15-18 minutes for doughnuts or 20-25 minutes for regular muffins), or until a toothpick comes out clean. Roll in powdered sugar, cinnamon sugar, or glaze.

Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they&#039;re gluten free &amp; low in refined sugar. (You can substitute regular flour &amp; brown sugar if you wish.)

Cinnamon Spice Pumpkin Mini Muffins

gluten free flour flour

baking soda

cinnamon

pumpkin pie spice

allspice

unsalted butter, softened

coconut sugar

pumpkin puree (170 grams)

vanilla

water

unsalted butter (melted)

Preheat oven to 350°F. Place all of the dry ingredients (flour of choice, baking powder, baking soda, salt, and spices) in a medium bowl. Stir to combine. Set aside. (You can use my gluten free flour blend recipe - find the link in the notes below - or use a store bought such as King Arthur Gluten Free Measure for Measure Flour. OR use all purpose flour if you don&#39;t need it to be gluten free.)

In a large bowl, cream the butter and coconut sugar (or brown sugar, if preferred) together with a wooden spoon. Stir in the egg, pumpkin and vanilla. Mix until thoroughly combined. Add the dry ingredients and the water. Stir, by hand, until completely combined but do not over-stir.

Place heaping tablespoons of the batter in greased mini muffin cups until you&#39;ve filled 24 cups. Bake for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool.

Place melted butter in a small bowl and mix together the cinnamon/sugar in another small bowl. Dip each muffin top in the butter, then cinnamon sugar.

Store in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days.

Top 2 pumpkin mini muffins recipes from across the web

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Pumpkin Mini Muffins

Cinnamon Spice Pumpkin Mini Muffins

Top 2 pumpkin mini muffins recipes from across the web

The most viewed pumpkin mini muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Mini Muffins

Cinnamon Spice Pumpkin Mini Muffins

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