Here's a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! It all comes together in one bowl and ready in less than 30 minutes. These dairy-free mini muffins make for a fun and healthy breakfast or snack. I’ll be making them every Fall.
Prep Time10mins
Cook Time12mins
Total Time22mins
Course: Breakfast, Snack
Servings: 24Mini Muffins
Calories: 65kcal
Author: Crystal | Beat Bake Eat
Ingredients
2/3cuppure pumpkin puree
1/3cupcoconut sugar or brown sugar, packed
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/2teaspoonsalt
2tablespoonshoney or maple syrup
1/3cupvegetable oil or melted coconut oil
1egg
1teaspoonvanilla extract
1cupwhole wheat flour
1/2tablespoonbaking powder
Instructions
Preheat 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 large bowl mix together the pumpkin, sugar, spices, and salt until smooth.
Stir in the honey/maple syrup.
Beat in the oil, egg, and vanilla extract.
Add the flour and baking powder and gently mix until fully incorporated. Do not overmix.
Scoop the batter into the mini muffin pan distributing it evenly among the cups.
Bake for 11 – 12 minutes until toothpick inserted comes out clean or with a few crumbs.
Cool in pan 10 minutes then remove to cool completely or serve while warm.