Mini Pumpkin Muffins
Recipe by:Soft, fluffy, and perfectly spiced, these Mini Pumpkin Muffins have been a family favorite in my kitchen for over 13 years. They bake up with a light, tender crumb that stays moist for days and freeze beautifully for quick breakfasts or lunchbox snacks.
Ingredients
- 3 ½ cups (455 grams) all-purpose flour
- 2 teaspoons (8 grams) baking soda
- 1 teaspoon (6 grams) table salt
- 1 ½ teaspoons (3 grams) ground cinnamon
- 1 teaspoon (2 grams) ground nutmeg
- ¼ teaspoon (0.25 grams) ground cloves
- ¼ teaspoon (0.5 grams) ground ginger
- 4 eggs
- 2 cups (400 grams) sugar
- 1 cup (237 ml) neutral cooking oil like canola or vegetable
- 1 can (425 grams) pumpkin puree 15 ounces
Instructions
- Preheat your oven to 350°F (180°C). Spray your mini muffin pans thoroughly with nonstick spray, making sure to coat each well.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, clove, and ginger until well combined. Set aside.3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon table salt, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger
- In a large bowl, beat the eggs on medium-high speed for 3–4 minutes until pale and fluffy. Add the sugar and continue beating on high for 1 more minute.4 eggs, 2 cups sugar
- Add the oil and pumpkin puree to the egg mixture. Mix on low speed just until combined.1 cup neutral cooking oil, 1 can pumpkin puree
- Gently stir in the flour mixture until the flour is no longer visible. Scrape the sides and bottom of the bowl.
- Scoop the batter into the prepared mini muffin pans, filling each well almost full.
- Bake for 12–15 minutes on the middle rack of the oven, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Gently loosen the edges with a small offset spatula or butter knife, then turn the muffins out onto a wire rack to cool completely.
Notes
Yield: 84 mini muffins
Storage Guidelines – Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If storing at room temperature, line the container with a paper towel to absorb excess moisture and keep the tops from getting sticky.
Freezer Instructions – Arrange cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or an airtight container and freeze for up to 3 months. To reheat, warm in the microwave for 15–20 seconds.
Pumpkin Spice Substitute – Replace the individual spices with 2 teaspoons of pumpkin pie spice plus one teaspoon of cinnamon.
Baking Regular-Sized Muffins – Divide the batter into standard muffin tins lined with papers, filling each about ¾ full. Bake at 350°F (180°C) for 20–24 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
Mini Chocolate Chip Variation – Fold ½ cup mini chocolate chips into the batter before baking. For a bakery-style touch, sprinkle a few extra chips on top of each muffin before they go in the oven.
Equipment
Nutrition
Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 171mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2397IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
