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Photo: Jonny Valiant; Styling: Linda Hirst Photo by: Photo: Jonny Valiant; Styling: Linda Hirst

Pumpkin Mini Muffins

Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired.

Coastal Living OCTOBER 2011

  • Yield: Makes 5 dozen
  • Prep time: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
  • Maple-Cream Cheese Frosting

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.

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Pumpkin Mini Muffins recipe

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