Pumpkin Mini Muffins

Photo: Jonny Valiant; Styling: Linda Hirst
Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired.

Yield:

Makes 5 dozen

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 15 Minutes
Cool: 30 Minutes
Total: 55 Minutes

Ingredients

Paper baking cups
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 (15-ounce) can pumpkin puree
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
3 large eggs
3/4 cup vegetable oil

Preparation

1. Preheat oven to 350°. Place paper baking cups into miniature muffin pans.

2. Combine flour and next 7 ingredients in a medium bowl.

3. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.

4. Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely.

5. Spread Maple-Cream Cheese Frosting over tops of muffins.

Note:

Julia Rutland,

October 2011