Description
These mini pumpkin muffins are perfect for kids. They are easy to make and picky-eater approved.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins are great for breakfast, snacks, or lunchboxes.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- For extra flavor, add a handful of mini chocolate chips or chopped nuts to the batter.
- If you don’t have pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 120
- Sugar: 9g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg