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.
- 2/3 cup pure pumpkin puree
- 1/3 cup coconut sugar or brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 tablespoon baking powder
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Preheat oven to 350°F.
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Spray mini muffin pan with nonstick cooking spray, or lightly grease with oil, or line with mini muffin liners and set aside.
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In a large bowl mix together the pumpkin, sugar, spices, and salt until smooth.
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Stir in the honey/maple syrup.
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Beat in the oil, egg, and vanilla extract.
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Add the flour and baking powder and gently mix until fully incorporated. Do not overmix.
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Scoop the batter into the mini muffin pan distributing it evenly among the cups.
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Bake for 11 – 12 minutes until toothpick inserted comes out clean or with a few crumbs.
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Cool in pan 10 minutes then remove to cool completely or serve while warm.
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