Print

Homemade Pumpkin Mini Muffins

Homemade Pumpkin Mini Muffins
Print Recipe

Delicious and cozy pumpkin mini muffins, perfect for fall, made with simple ingredients and warm spices.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with liners.
  2. In a large bowl, combine pumpkin puree, sugar, brown sugar, and vegetable oil. Mix well.
  3. Add eggs, and stir until the batter is smooth.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fill each muffin tin about 2/3 full with the batter.
  7. Bake for 10-12 minutes or until a toothpick comes out clean.
  8. Let them cool in the pan for a few minutes before transferring to a wire rack.

Notes

For a healthier option, substitute vegetable oil with unsweetened applesauce. Use gluten-free flour for a gluten-free version or flax eggs for a vegan option.

Nutrition

Find it online: https://sourdoughvoyage.com/homemade-pumpkin-mini-muffins/