Pumpkin Mini Muffins

delicious breakfast of pumpkin in a bite sized mini muffin

Soft, moist pumpkin mini muffins made with canned pumpkin, cinnamon and a splash of apple juice. One bowl, about 15 minutes in the oven, and you have two dozen bite-size muffins for breakfast or lunchboxes.

Course Bread

Cuisine American

Keyword easy pumpkin mini muffins, pumpkin mini muffins, pumpkin mini muffins recipe

Method Oven

Main Ingredient Grains

Meal Type Breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 113kcal

Author Kelli Miller

Equipment

Ingredients

1 ½ Cup(s) Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cinnamon
1 Cup(s) Canned Pumpkin plain pumpkin puree, not pie filling
1 Cup(s) Sugar
½ Cup(s) Canola Oil
2 Eggs
¼ Cup(s) Apple Juice

Instructions

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 just until the batter is smooth.
Spoon batter into each mini muffin cup and fill 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 a wire rack to cool completely. Then enjoy!

Notes

No liners? Grease the mini muffin tin well and let the muffins sit in the pan for about 5 minutes before lifting them out. Mini muffins bake fast, so start checking at 12 minutes.

Nutrition