I love fall and this pumpkin mini muffins recipe embodies all that warm, cuddly feeling I get when it’s time for some pumpkin spice and falling leaves!

They’re light, fluffy and just straight-up moist. Even if you wanted to make these gluten-free and replace the flour with your favorite gluten-free baking blend.

Ingredients

– Flour – Baking Powder – Baking Soda – Cinnamon – Canned Pumpkin – Sugar – Canola Oil – Eggs

How to Make Easy Pumpkin Mini Muffins Recipe

Preheat your oven to 350 degrees and place tiny cupcake liners in your mini muffin tin.

Combine all ingredients in a large bowl and mix with an electric mixer.

Spoon batter into each muffin tin and fill to the brim.

Bake mini muffins for 15 minutes or until a toothpick inserted in the center comes out clean.

Swipe up for THE FULL recipe!