Mini Pumpkin Muffins
Here's a simple and easy recipe for moist pumpkin muffins in mini form that kids (and adults) absolutely love! It all comes together in one bowl, no mixer required, and ready in less than 25 minutes. These low calorie, dairy-free mini muffins make for a fun Fall breakfast or snack.
Servings: 24 Mini Muffins
Calories: 54kcal
Ingredients
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2/3 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Spray mini muffin pan with nonstick cooking spray, or lightly grease with oil, or line with mini muffin liners 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.
- Scoop the batter into the pan distributing it evenly among the cups.
- Bake for 11 – 12 minutes until a toothpick inserted comes out clean or with a few crumbs.
- Cool in pan 10 minutes then remove.
Notes
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Nutrition
Calories: 54kcal