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!
If you’re just here for the pumpkin, be sure to check out my 30+ pumpkin recipes that are so yummy, you can’t miss them. You won’t be sorry.
But back to this tasty recipe for pumpkin mini muffins and how absolutely insanely moist they are.
If you’ve ever baked with pumpkin puree before, you know exactly what I’m talking about. Because this magnificent squash does more than add that unique pumpkin flavor to a recipe.
Pumpkin creates this great moist fluff in the center of baked good that you just don’t get when cooking other things. Take these pumpkin muffins, for example.
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. Moist is the key word.
How to Make Mini Pumpkin Muffins:
Preheat your oven to 350 degrees and place tiny cupcake liners in your mini muffin pan. You can spray them with cooking spray, if that’s what you prefer, but I don’t feel like it’s necessary with this particular recipe.
Combine all ingredients in a large bowl and mix with an electric mixer–the flour, baking powder, sugar, pumpkin, baking soda and salt, all the dry ingredients and wet. Now, this recipe doesn’t call for brown sugar, but you can add that in place of the white sugar or half and half, if you’d like to have a little mapley flavor.
Spoon batter into each muffin cups, filling them to the brim.
Bake mini muffins for 15 minutes or until a toothpick inserted in the center comes out clean.
Transfer the mini muffins to wire racks to cool completely.
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The following items can be found in my kitchen here at Miller Manor. Simply click the image that interests you – yes, they do contain affiliate links.
How Long Do Pumpkin Mini Muffins Last?
I personally don’t see mine lasting more than about 2 days in my house, because I have too many kiddos that somehow find their way into the kitchen for a drive-by-snacking.
But, if you can keep the kiddos out of the pumpkin muffins, you can expect them to last on the counter in an airtight container for between 5-7 days.
Need them to last a little longer? You can pop them in the fridge and they’ll last from 10-12 days.
Can You Freeze Pumpkin Mini Muffins?
Sure! There should be no problem freezing this pumpkin mini muffins recipe. Just pop them in an airtight container like a zipper baggie and then drop them in the freezer.
They’ll last about 3-5 months in the freezer, and when you’re ready to have a little breakfast cupcake–er, muffin–you can take one out and toss it in the microwave.
Easy enough, right?
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Pumpkin Mini Muffins Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Must Have Resources:
When making Pumpkin Mini Muffins at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Hawaiian Chicken Sliders
Vegetable Side: Sweet Potato Steak Fries
Starch Side: Red Chili with Coconut Sauce Jasmine Rice
Refreshing Drink: Pumpkin Punch
Best Muffin Recipes:
Once you make this Pumpkin Mini Muffins Recipe, you’ll be reminded that muffins are pretty much tasty cupcakes that you can eat for breakfast without guilt. Which, you know, is kind of awesome, because cupcakes for breakfast…yum. So, when you get to that point, you’re going to need some additional muffin recipes. For which, I have your back.
How to make mini muffins without a mini muffin pan?
The good news is that you don’t need a mini muffin pan to enjoy these bite-size treats. Instead, you can use a regular muffin pan and opt for silicone baking cups. These cups are affordable, reusable, and will allow you to make smaller portions of your favorite muffin recipes.
Additionally, you can also use mini cupcake liners in a regular muffin pan to achieve a similar result. Simply scoop your batter into the liners and bake as you normally would.
By using these alternative methods, you can enjoy delicious mini muffins without needing to invest in a separate mini muffin pan.
How long do mini muffins stay fresh?
When it comes to baked goods, freshness is a top priority. Mini muffins are no exception. While they may be smaller in size, their shelf life can vary depending on a few factors.
Generally speaking, homemade mini muffins will stay fresh for up to three days when stored in an airtight container at room temperature. However, if you want to prolong their freshness, you can store them in the fridge for up to a week or freeze them for up to three months.
It’s important to note that the texture and quality of the mini muffins may change slightly after freezing or refrigeration, but they should still be safe to eat.
To ensure the best taste and texture, it’s recommended to consume mini muffins within the first few days of baking them.
How long to cool mini muffins before removing from pan?
The amount of time it takes for mini muffins to cool will depend on a variety of factors, such as the type of muffin and the temperature of the environment they are in.
In general, it is recommended to let mini muffins cool for at least 10 to 15 minutes before attempting to remove them from the pan. This will help prevent them from falling apart or sticking to the pan, and ensure that they maintain their shape and texture.
So be patient, and let those mini muffins cool before enjoying them to their fullest potential!
How do you keep muffins moist when baking?
First and foremost, make sure you don’t overmix your batter, which can result in tough, dry muffins. Also, be sure to add some sort of liquid to your batter, such as milk or buttermilk, to keep the batter from becoming too dry.
Another technique is to add ingredients such as applesauce, sour cream, or yogurt to your batter, which can help to keep your muffins moist.
Finally, once your muffins are baked, store them in an airtight container or wrap them tightly in plastic wrap to ensure they stay moist and fresh.
By following these tips, you’ll be able to bake perfectly moist muffins every time.
Should muffin batter be thick or thin?
When it comes to muffin batter, there seems to be a debate as to whether it should be thick or thin. While personal preference certainly plays a role, there are some key factors to consider.
Thick batter will lead to denser muffins with a heartier texture, while thin batter will produce lighter, fluffier muffins.
Generally, recipes that call for oil instead of butter will require thinner batter to prevent the muffins from becoming too heavy.
Additionally, if you’re looking to add mix-ins like fruit or chocolate chips, a thinner batter will make it easier to evenly distribute them throughout the muffin.
Ultimately, it’s up to you to decide what kind of muffin you prefer. Regardless of whether you choose a thick or thin batter, it’s important to remember to not overmix the batter as it can lead to tough, dry muffins.
How do you not overmix muffins?
The key to not overmixing muffin batter is to only mix until the ingredients are just combined. Stirring too much can cause the gluten in the flour to develop, which creates a tough texture.
Be sure to mix dry ingredients together first, then add wet ingredients and mix until just combined. A few small lumps in the batter are okay – in fact, they can make for a lighter texture.
Experiment with different mixing techniques and recipes until you find the perfect balance for your taste buds.
With these tips, you’ll be able to enjoy perfectly tender, fluffy muffins every time.
How do you keep muffins moist and fluffy?
To keep muffins moist and fluffy, it’s essential to store them in an airtight container or wrap them in plastic wrap to prevent them from drying out.
Another tip is to add a tablespoon of yogurt or sour cream to the batter, which will help keep the muffins moist and tender. The amount of liquid in the recipe also plays a crucial role in the texture of the finished muffins.
If the batter is too thick, it can result in dense and dry muffins. So, be sure to include an adequate amount of liquid, usually in the form of milk or water, to create a light and airy texture.
Finally, avoid over-mixing the batter, as this can lead to tough and dry muffins.
By following these tips, you’ll be able to enjoy moist and fluffy muffins every time!
More Pumpkin Recipes:
Oh, you were just here for the pumpkin? I don’t blame you. It’s the squash with the most, if you ask me. So, I pulled together some amazing pumpkin recipes you’ll love, too!
- 1 ½ Cups Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Tablespoons Cinnamon
- 1 Cup Canned Pumpkin
- 1 Cup Sugar
- ½ Cup Canola Oil
- 2 Eggs
- ¼ Cup Apple Juice
- 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.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 43mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 1g