Description
Indulge in the irresistible flavors of autumn with these perfectly moist and flavorful mini pumpkin muffins. Baked to perfection in just 10 minutes, these bite-sized treats are a must-try for pumpkin lovers.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 400°F (200°C). Grease a 24-cup mini muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. – In a separate bowl, combine the pumpkin puree, sugar, melted butter, egg, and vanilla extract. Mix until well incorporated.
4. – Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
5. – Spoon the batter into the prepared mini muffin cups, filling them about 3/4 full.
6. – Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the mini muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, you can substitute brown sugar for the granulated sugar. For a crunchy topping, sprinkle the unbaked muffins with a mixture of cinnamon and sugar. These mini muffins can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 10
- Cook Time: 10
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American