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: 24Mini Muffins
Author: Crystal | Beat Bake Eat
1/4cupbrown sugar, packed
2/3cupcanned pumpkin puree
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.