The Best Mini Pumpkin Muffins for Fall

By Addie

This recipe makes between 24 and 28 mini pumpkin muffins, depending on the exact size of your mini muffin pan and the amount of batter you add to each. Overall, this recipe is very flexible, and I have tried a few different variations: you can substitute brown sugar for some of the white sugar, applesauce for some of the vegetable oil, and you can add or subtract the amount of spice you use. I also decided to sprinkle turbinado sugar on the top of mine, but you could think about using crumbled nuts or extra spices. Oh, and don't hesitate to buy the big 24oz. can of solid-pack pumpkin - then you will have enough on hand to make multiple batches of this recipe, because trust me, you will want to.

Ingredients

• 1 cup canned solid-pack pumpkin
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon cinnamon (optional)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 About 1 Tablespoon turbinado sugar for sprinkling on top (optional)
• 1/2 About 1/2 teaspoon extra cinnamon for sprinkling on top (optional)

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin tin very well.


In a large bowl, whisk together the pumpkin, sugar, vegetable oil, eggs, all spices, baking soda and salt. Then whisk in the flour until the batter is just smooth.


Divide the batter among the greased muffin cups, filling each one just a bit more than 3/4 full. Sprinkle the top of each mini muffin with a bit of turbinado sugar and bake in a preheated oven for about 10-14 minutes, or until they are golden brown, and a toothpick inserted into the middle comes out clean. Watch them and check them often, because they go from still wet in the inside to fully baked in just a matter of minutes. Mine were the most moist at about 12 minutes.


Cool the mini muffins on a rack until cool enough to handle, and then remove them to cool fully. Eat immediately or store muffins in an airtight container and keep refrigerated if storing longer.