ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Mini Muffins

Photo: Jonny Valiant; Styling: Linda Hirst
Prep time 10 mins
Bake time 15 mins
Cool time 30 mins
Total time 55 mins
Yield Makes 5 dozen
Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired.

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
  • Maple-Cream Cheese Frosting

How to Make It

  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.