If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.

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  • Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.

  • Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.

  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

Cook's Notes:

You can also use canola oil in place of coconut oil. If you don't have ground ginger they're still quite tasty without.

Nutrition Facts

311.9 calories; 4.3 g protein; 37.7 g carbohydrates; 62 mg cholesterol; 284.1 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/02/2013
Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2013
Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day. Read More
(1)
Rating: 5 stars
11/02/2013
Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day. Read More
(1)
Rating: 5 stars
03/18/2017
They lasted 2 1/2 days in my house ya they're pretty good Read More
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Rating: 5 stars
09/09/2018
Great recipe. I just used 1/2 the white sugar and they were great. Read More
Rating: 4 stars
09/20/2016
I only had stone milled whole wheat flour at home which gave a healthy taste to the muffins. perhaps because of that it also took 20 min to bake. I totally omitted white sugar leaving only 1/4 cup brown sugar and adding a cup of unsweetened peaches that I had in the freeze. It was just the right amount of sweet and VERY moist -i had sprayed my silicone cups..not necessary. next time I'll try to add 1/2 cup of oil only. Tastes healthy and delicious! made 12 muffins and two very small loaves Read More