Description
Indulge in the cozy flavors of fall with these easy-to-make Mini Pumpkin Muffins. Moist, fluffy, and perfectly spiced, these little treats are perfect for a quick breakfast, snack, or dessert.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 1 large egg
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup mini muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, whisk together the melted butter and sugar until combined. Beat in the egg, then stir in the pumpkin puree and vanilla extract.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a sweeter muffin, you can add a streusel topping or a cream cheese frosting. These muffins also freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American