Mini Pumpkin Muffins

These ultra-moist, gently spiced mini pumpkin muffins are the perfect fall treat. They are easy to make and so yummy you won't be able to stop eating these.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, muffins

Cuisine: American

Keyword: mini pumpkin muffins

Servings:

Calories: 55kcal

Author: Katia

Ingredients

1 large egg
3 tablespoon white sugar
3 tablespoon brown sugar
3 tablespoon vegetable oil
3 tablespoon milk
½ teaspoon vanilla extract
½ teaspoon orange essence or ½ orange zest
½ cup + 1 Tbsp (140 grams) pumpkin puree (not pumpkin pie filling!)

DRY INGREDIENTS

½ cup + 1 Tbsp (140 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon pumpkin spice
¼ teaspoon turmeric (optional)
¼ teaspoon salt

Instructions

Preheat oven to 200°C/390°F and grease with butter or baking spray a 24-cup mini muffin pan.
Dry ingredients: In a large bowl, whisk together flour, baking powder, spices, and salt.
Wet ingredients: In a separate bowl, combine pumpkin puree, milk, oil, egg, extracts, and sugar until smooth.
Combine: Add the wet mixture to the dry mixture. Stir gently until just combined – some flour lumps in the batter are fine. Do not overmix.
Bake: Evenly divide the batter into the muffin liners. Bake for 5 minutes, then turn the oven to 180°C/350° and keep baking for 5-6 minutes. Take the muffins out when a knife or a toothpick inserted into the center comes out clean. Do not overcook them.
Remove the muffins from the muffin tin immediately and place them on a cooling rack. Serve at room temperature, dusted with powdered sugar, and enjoy!

Notes

Nutritional values: The nutrition values for mini muffins are based on an online nutrition calculator. Please remember that these are estimates only and should not be considered a substitute for a professional nutritionist’s advice. See my disclosure policies.

Nutrition