Description
Delightful mini pumpkin muffins, tender and moist, infused with warm spices, perfect for autumn snacking.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- Combine the pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla in a large bowl. Mix well until fully blended.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins freeze beautifully! Enjoy them for up to a week in the fridge or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 8g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg