Lemon Pumpkin Mini Muffins
Brighten up your baking repertoire with these irresistible Lemon Pumpkin Mini Muffins, the perfect bite-sized treat for any occasion! Bursting with warm pumpkin spice flavors from cinnamon and nutmeg, these soft and fluffy muffins are elevated by a zesty citrus twist from fresh lemon juice and zest. Made with wholesome pumpkin purée and just a touch of brown sugar sweetness, they offer a delightful balance of tangy and cozy flavors in every bite. Quick to prepare in just 15 minutes and baked in under 12, these mini muffins are ideal for breakfast spreads, snack boxes, or as a grab-and-go dessert. Plus, their petite size makes them utterly adorable and perfect for sharing. Whether served warm or at room temperature, these Lemon Pumpkin Mini Muffins are guaranteed to brighten your table and tantalize your taste buds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.75 cups Pumpkin puree
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 1 Large egg
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a mini muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the egg, lemon zest, lemon juice, and vanilla extract to the wet mixture, and stir until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Using a spoon or small cookie scoop, evenly divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your flavorful Lemon Pumpkin Mini Muffins!
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 68.6 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 156.2 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
