Mini Pumpkin Muffins

As it turns out, muffins are the best breakfast option for my preschooler. He can start eating them at home and easily take them in the car to finish on the way to school… and while walking in to school. We have no shame. There just isn’t enough time in the morning! Anyway, you’re going to be seeing a lot of muffin recipes around here because I need to keep things interesting. These were a hit with both kids – very moist and flavorful (extra bonus that there’s fruit/pumpkin in there). They’re also perfect to freeze after baking and defrost for a super quick breakfast. So really, they’re a good breakfast option for anyone on the go.

Print Recipe

Mini Pumpkin Muffins

Yield: 24 Mini Muffins

Ingredients:

• 1  1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
• 1  1/3 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil
• 2 large eggs
• 1  1/4 cups sugar

Directions:

1. Preheat oven to 350°F and spray the muffin pan with nonstick spray
2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices
3. In a large bowl, mix together the pumpkin puree, vegetable oil, eggs and sugar
4. Add dry ingredients to wet and mix until just combined
5. Evenly divide the batter among the muffin cups (each one should be about 3/4 full)
6. Bake at 350°F for 15-18 minutes - until puffed and golden brown and a cake tester comes out clean
7. Cool in the pan for 5 minutes and then remove to a wire rack to cool completely (if making ahead, store muffins in a freezer bag and defrost for about 30 seconds in the microwave)

Recipe slightly adapted from smitten kitchen