Mini Pumpkin Muffins

Updated: Nov 17, 2019


Today I ate way too many of these muffins with my morning coffee! The pumpkin flavor, the spices, pumpkin seeds, and turbinado sugar topping is irresistible. The crunchy topping and the soft muffin partners so well. They are bite-sized wonders. These are delicious, great for breakfast, snacks and yes, even your Thanksgiving table.


Ingredients for Mini Pumpkin Muffins:

yields 24 mini muffins


1 3/4 cups flour

1 cup sugar

3/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup pumpkin puree

2 eggs

1/2 cup canola oil

3 tablespoons pumpkin seeds

2 teaspoons turbinado/raw sugar


You will also need mini muffin tins.


Time-Saving Tip: These can be made a day in advance and stored in a container with a tight- fitting lid.


Let's see what is needed.


Now it's time to bake.


Preheat the oven to 350-degrees. Combine the eggs, oil, and pumpkin in a small bowl. as you can see I used a measuring cup. In a larger bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry and stir until just combined.

Prepare the muffin tins by spraying with baking spray or grease and flour well. Also, be sure to grease (not flour) the face of the pan. This is important so when the muffin tops rest on the surface of the pan they don't stick. Then divide the batter evenly among all of the cups. Sprinkle with the pumpkin seeds and then turbinado sugar. Bake for about 18 minutes. Start checking for doneness at 15 minutes. Do not overbake or else the muffins will be dry.


They're ready! Don't they look delicious? You definitely need to add these to your pumpkin repertoire. They really hard to resist. You can't eat just one.


Enjoy!


2018 Cranberry Walk