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Mini Pumpkin Muffins Recipe Perfect for Fall Treats

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Soft, moist, and packed with pumpkin spice goodness, these mini pumpkin muffins are perfect for crisp fall mornings, holiday brunches, or as an after-school snack.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup (180g) pumpkin puree
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease your mini muffin pan or line it with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix—stop when the batter is just combined.
  5. Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full.
  6. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

[‘Don’t overmix the batter to keep the muffins fluffy.’, ‘Use fresh spices for the best flavor.’, ‘Room temperature eggs mix more evenly.’, ‘Freeze extras for up to 3 months and reheat as needed.’]

Nutrition

Keywords: pumpkin muffins, mini muffins, fall treats, pumpkin spice, easy baking

Find it online: https://magnetmeal.com/mini-pumpkin-muffins-recipe-perfect-for-fall-treats/