Small Pumpkin Muffins

 

Mini Pumpkin Chocolate Chip Muffins | Bake With Me! | WW Smart Points Included! | Fall Baking Series

Video taken from the channel: Simply Jeana


 

Chocolate Pumpkin Mini Muffins | YUM

Video taken from the channel: Little Village Homestead


 

Keto Recipe Mini Pumpkin Spice Muffins

Video taken from the channel: RuledMe


 

EASY Gluten Free Pumpkin Chocolate Chip Mini Muffins

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How To Make Mini Pumpkin Spice Muffins

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Toddler Food | Healthy Whole Wheat Pumpkin Mini Muffins

Video taken from the channel: Sami’s Sweet Life


 

Mini Pumpkin Chocolate Chip Muffins

Video taken from the channel: Skinnytaste


Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two. These are just the cutest rustic looking little bite-size muffins but in addition to 24 mini-muffins I got eight regular muffins as well (400 degrees 15 minutes). I wanted the glaze to be visible and not soak into the muffin.

How to make Mini Pumpkin Muffins from scratch. Preheat the oven to 350°F. Prep the mini muffin pan and set aside. In a medium sized bowl, combine both sugars, baking powder, salt, and spices. Add the pumpkin and oil and mix well.

Beat in the egg and vanilla extract. Add the flour and mix until fully incorporated. Do not overmix. Notes. Freezing Instructions: Coated or plain mini pumpkin muffins freeze well for up to 3 months.

Thaw overnight in the refrigerator, then heat up in the microwave (if desired) before enjoying. Regular Size Muffins: Makes 12-14 regular size muffins. Line a 12-count muffin pan with liners or spray with nonstick spray.

Fill muffin cups all the way to the top with batter. Healthy Pumpkin Muffins. This easy muffin recipe is loaded with nutrients and has less flour than many recipes. The batter simple stirs together in a bowl or blender and the muffins bake up in 14 minutes. We make a few batches of these muffins each fall when pumpkin.

Preheat oven to 350 degrees F. Spray two mini-muffin pans with nonstick cooking spray. You will only use half of the 2nd pan for this recipe. I do not recommend using cupcake liners. Preheat oven to 350°F. Line mini muffin pan with liners and spray with non stick spray and set aside.

In a large bowl, mix together the spice cake mix and pumpkin puree with a wooden spoon until all lumps are gone. Cinnamon Sugar Mini Pumpkin Muffins. Mini food is my downfall. It’s so cute and easy to pop, one after the next. The cute and easy factor, combined with pumpkin, and look out.

Impossible to resist. These mini pumpkin muffins are soft, moist, fluffy yet. Preheat oven 350 degrees. Grease mini-tins/pans. Combine sugar and shortening; beat until fluffy.

Add beaten eggs and pumpkin. Mix together. Combine the dry ingredients and add to batter alternating with milk. Optional: 1/2 cup nuts may be added. Bake at 350 degrees in greased pan: mini-muffins 10-12 minutes; bread loaf 1 hour.

Here’s a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! It all comes together in one bowl and ready in less than 30 minutes. These dairy-free mini muffins make for a fun and healthy breakfast or snack.

List of related literature:

Variations: Sprinkle muffins with sugar or sugar and cinnamon before baking or add 1/2 cup raisins, currants, or floured blueberries to the batter.

“Edible and Useful Plants of California” by Charlotte Bringle Clarke
from Edible and Useful Plants of California
by Charlotte Bringle Clarke
University of California Press, 1978

These muffins are great unadorned, but for an extra flourish, dip warm muffins in melted butter, then in mixture of ½ cup granulated sugar and 2 teaspoons cinnamon.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

These muffins are great unadorned, but for an extra flourish, dip warm muffins in melted butter, then in mixture of ¹∕ cup granulated sugar and two teaspoons cinnamon.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

You’ll need 1 cup cooked PUMPKIN PUREE for the muffins.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

These soft and moist pumpkin muffins covered with brown sugar crumb topping and vanilla maple glaze are absolutely delicious!

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Mix the cinnamon and sugar for the topping, and sprinkle it over the blueberries on top of the muffins.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Sprinkling some chopped walnuts and sugar on top of the muffins before they went into the oven was an easy way to create a crunchy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cool the muffins for 5 minutes in the pan; remove them from the pan and place them on a rack to cool completely.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • Good Morning, Renea! Hope you are well! Have you ever tried this recipe with a vanilla cake? Like white or yellow cake mix. I bet this would taste amazing with a spice cake mix too. ���� my mouth is watering just thinking about it. Take care and God Bless! ❤️❤️❤️

  • So mine took 23 minutes. I used lakanto golden monk fruit as a sweetener instead. Omgsh they are so good! These muffins dont have a bad texture or after taste! Yum!

  • Renea,
    This is a Fantastic idea for a great recipe. This would be a great budget friendly gift idea for Christmas Gift. Could use a yellow cake mix or a carrot cake mix or spice cake mix or even a sugar free cake mix for those diabetic friends or family.
    God Bless You Renea for this Great idea. Love Tamson ��♥️��

  • I have seen this made with spice cake mix and add an egg. Chocolate chips can be added too. Definitely on my to do list, once my oven is repaired.

  • I hate chocolate muffins and anything pumpkin yet I am here watching my favorite youtuber yeah me What size pumpkin can did you use?

  • Mmmm!!!!! Got to have ago at those beautiful cakes. until I started watching your vlogs. Used spoons to add cake mix to tin’s.but now I use scoops so much quicker oh and a clean measure to Hope you managed to put your feet up for a bit.����☕��������

  • I like this because you can change the cake mix if you don’t want chocolate, you can use the spice cake mix too! They look really good ��

  • I saw chocolate and..pumpkin…had to watch. How yummy. Wonder if hubby would notice the flavour change. I love pumpkin. Yummy.
    How smart are you with the icecream scoop.
    Thanks for sharing