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.
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.
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