Picture the comforting aroma of warm spices wafting through your kitchen as you bake mini pumpkin muffins.
These delightful treats are incredibly easy to make, offering a cozy, indulgent escape with every bite.
As simple ingredients like pumpkin puree and cinnamon transform into moist, flavorful muffins, you’ll find yourself enthusiastically awaiting their golden perfection.
Let’s bring this delightful dish to life and fill your home with the warmth of fall.
Kitchen Tools Required
- 1 muffin tin (12-cup)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 ice cream scoop or spoon
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and baking Mini Pumpkin Muffins, you can follow this timeline:
Reading & Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary tools and ingredients.
Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Lightly grease the muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium mixing bowl, combine the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Mixing & Filling (5 minutes)
- Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined.
- Use an ice cream scoop or spoon to fill the muffin tin, filling each cup about two-thirds full.
Baking (18-20 minutes)
- Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- While baking, clean up the workspace and utensils used.
Cooling (10 minutes)
- Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and lightly grease the muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined.
Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the muffins’ spiced flavors.
- Maple Syrup Drizzle: Drizzle a little maple syrup over the muffins for added sweetness and a hint of maple flavor.
- Cream Cheese Frosting: Spread a light layer of cream cheese frosting for a creamy, tangy twist.
- Chopped Pecans: Sprinkle some chopped pecans over the muffins for a nutty crunch and added texture.
- Cinnamon Sugar Dusting: Dust with a mixture of cinnamon and sugar for an extra touch of sweetness and spice.
Storage
To store mini pumpkin muffins, place them in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
Freeze for longer storage.
Freezing
To freeze mini pumpkin muffins, allow them to cool completely.
Then wrap each muffin individually in plastic wrap.
Place them in an airtight container or freezer bag.
Freeze for up to three months.
Reheating
To reheat mini pumpkin muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm them in a preheated 300°F oven for 5-10 minutes.
Final Thoughts
These mini pumpkin muffins are a delightful treat perfect for any occasion.
They’re quick to make and packed with warm, comforting flavors.
Be sure to use pure pumpkin puree for the best taste.
Enjoy them as a snack or dessert, and don’t hesitate to experiment by adding your favorite mix-ins like chocolate chips or nuts.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You can substitute whole wheat flour for all-purpose flour, but use 3/4 cup instead of 1 cup. This adjustment helps maintain the muffins’ texture. Expect a nuttier flavor and slightly denser texture, enhancing their rustic charm.
How Do I Make These Muffins Gluten-Free?
Swap all-purpose flour with 1 cup gluten-free baking flour blend. Confirm it’s a 1:1 substitute for precise results. Blend smoothly for a fluffy texture. Present muffins artistically by garnishing with a sprinkle of cinnamon or nutmeg.
What Is the Nutritional Information per Muffin?
To calculate nutritional information per muffin, divide total ingredients’ values by 24. Focus on calories, fat, sugar, and fiber. Guarantee precision by weighing ingredients, considering any additions like chocolate chips or nuts for artistic flair.
Can I Substitute Coconut Oil for Vegetable Oil?
Yes, you can substitute coconut oil for vegetable oil. Use a 1:1 ratio for precise measurement. Melt the coconut oil for a smooth texture. This substitution enhances moisture and adds a subtle, artistic coconut flavor.
How Can I Make These Muffins Vegan?
To make them vegan, replace eggs with 1/4 cup unsweetened applesauce each, use coconut oil instead of vegetable oil, and choose non-dairy milk. Add a pinch of artistic flair by sprinkling cinnamon sugar before baking.
Mini Pumpkin Muffins
Equipment
- 1 muffin tin 12-cup
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 ice cream scoop or spoon
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease the muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined.
- Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
