Mini Pumpkin Muffins Mix
Bursting with fall flavors, these Mini Pumpkin Muffins are the perfect bite-sized treat that combines the warm spices of cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin puree. Ready in just 25 minutes, this easy recipe delivers 24 moist and fluffy muffins that are ideal for breakfast, snack time, or dessert. The optional addition of mini chocolate chips adds a decadent touch, while the simple preparation makes it a foolproof choice for bakers of any skill level. Whether you’re hosting a holiday gathering or craving a seasonal treat, these mini muffins are guaranteed to be a crowd-pleaser. Store them in an airtight container to keep their tender texture and autumnal flavors fresh for days!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups canned pumpkin puree
- 0.5 cups vegetable oil
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini muffin paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Do not overmix. If desired, fold in the mini chocolate chips at this stage.
Using a spoon or small cookie scoop, fill the prepared mini muffin cups about three-quarters full with the batter.
Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted in 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. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 255.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 276 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1156 mg | 25% | |
*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.
