Description
Tender and moist mini pumpkin muffins, infused with warm spices, perfect for cozy gatherings and fall mornings.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.
- Combine the canned pumpkin, sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix well until fully combined and creamy.
- Whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to customize with chocolate chips, nuts, or a lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg