Mini Pumpkin Muffins Recipes

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

Steps:

• Preheat oven 350.
• Line with papers or grease mini muffin pans.
• Combine flour, spice, soda, powder and salt in small bowl.
• Beat sugar and oil in mixer bowl until blended.
• Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
• Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
• Bake 15 to 20 minutes or till tests clean with toothpick.
• Cool in pans 10 minutes; remove to wire rack to cool completely.
• Store covered or in plastic bag.

Steps:

• COMBINE flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
• COMBINE in a large bowl the wet ingredients; pumpkin, sugar, oil and eggs. Then combine in small bowl ingredients for topping until crumbly.
• PREHEAT oven to 350˚F and place cupcake liners in a muffin tin. Divide batter into liners using a cookie dough scoop, add about 2 tablespoons. Sprinkle with topping.
• BAKE for about 10-12 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
• Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Steps:

• Preheat oven to 375 degrees.
• Mix all of the ingredients into a large mixing bowl.
• Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
• Scoop into nonstick or paper-lined mini-muffin tray.
• Bake at 375 for 14 minutes and cool on a wire rack.
• Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.