Rating: 5 stars 4.8
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
12
Yield:
36 mini muffins
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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

312 calories; protein 4.3g; carbohydrates 37.7g; fat 16.9g; cholesterol 62mg; sodium 284.1mg. Full Nutrition
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