Mini Spiced Pumpkin Muffins

Mini Spiced Pumpkin Muffins Recipe
Photo: Mark Thomas; Styling: Stephana Bottom
These tasty little muffins have all the flavors of fall like cinnamon, nutmeg, cloves, and pumpkin, bundled into a quick and satisfying two-bite muffin.

Yield:

24 muffins (serving size: 1 muffin)

Recipe Time

Prep: 10 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 85
Fat 4 g
Satfat 2 g
Protein 2 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 15 mg
Sodium 81 mg

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1 tablespoon vegetable oil
1/2 cup whole milk
1/2 cup canned pumpkin puree
1/4 cup pumpkin seeds (pepitas)

Preparation

1. Preheat oven to 350ºF. Grease 24 mini muffin cups or insert paper liners.

2. Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

Note:

November 2009
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