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Pumpkin Almond Mini Muffins


"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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35 m servings 312 cals
Original recipe yields 12 servings (36 mini muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. 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.
  3. 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.
  4. 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

Per Serving: 312 calories; 16.9 g fat; 37.7 g carbohydrates; 4.3 g protein; 62 mg cholesterol; 284 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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 sta...

They lasted 2 1/2 days in my house, ya they're pretty good

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 ...