These tiny muffins are perfect if you like pumpkin. Ideal for popping into your mouth and the ideal size for children!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 36 mini muffins |
Ingredients
- canola oil cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup white sugar
- ¼ cup packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¾ cup coconut oil
- ¼ cup sliced almonds
- ¼ cup confectioners’ sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners’ sugar over muffins.
- You can also use canola oil in place of coconut oil. If you don’t have ground ginger they’re still quite tasty without.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 284 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I just used 1/2 the white sugar and they were great.
They lasted 2 1/2 days in my house, ya they’re pretty good
I only had stone milled whole wheat flour at home which gave a healthy taste to the muffins. perhaps because of that it also took 20 min to bake. I totally omitted white sugar, leaving only 1/4 cup brown sugar and adding a cup of unsweetened peaches that I had in the freeze. It was just the right amount of sweet and VERY moist -i had sprayed my silicone cups. .not necessary. next time I’ll try to add 1/2 cup of oil only. Tastes healthy and delicious! made 12 muffins and two very small loaves
Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day.