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–+ servings
delicious mini pumpkin treats

Mini Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 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

For extra moist muffins, avoid overmixing the batter as this can make them dense. You can add chocolate chips or chopped nuts for additional flavor and texture. Make sure to use pure pumpkin puree, not pumpkin pie filling, to achieve the best taste.
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