Description
Delight in these tender Mini Pumpkin Muffins, perfect for cozy mornings and autumn cravings.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Combine the canned pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix well until creamy and smooth.
- Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain tenderness.
- Fill each muffin cup about 2/3 full with the pumpkin batter, leaving room to rise.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be made ahead and stored in an airtight container for up to four days. Feel free to add chocolate chips or nuts for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 8g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg