Recipes / Snack

Pumpkin Spiced Mini Muffins

Plan This Recipe Print

Pumpkin Spiced Mini Muffins

Heather
The Cook
8 Servings
15 Ingredients
4 Comments

These little pumpkin muffins are a delicious breakfast or snack and perfect for celebrating the arrival of fall!

Read More
8 Servings
15 Ingredients
4 Comments

Ingredients

  • 1 ¾ cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon #1
  • ½ teaspoons Nutmeg
  • ½ teaspoons Allspice, Ground
  • ⅓ cups Vegetable Oil
  • ½ cups Brown Sugar
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cups Pumpkin, Canned
  • ½ cups Milk
  • 8 tablespoons Butter
  • ⅔ cups Sugar
  • 2 tablespoons Cinnamon #2

Containers

Supplies

  • Mini Muffin Tins
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
  2. 5469460 Upgrade to a paid membership 1267 to unlock all instructions 90035
  3. 3411038 Upgrade to a paid membership 32267 to unlock all instructions 13955
  4. 7638947 Upgrade to a paid membership 26203 to unlock all instructions 91908
  5. 419853 Upgrade to a paid membership 61178 to unlock all instructions 67253
  6. 1261178 Upgrade to a paid membership 7148 to unlock all instructions 91154
  7. 8891591 Upgrade to a paid membership 81567 to unlock all instructions 62721
  8. 370795 Upgrade to a paid membership 48212 to unlock all instructions 2708
  9. 2041089 Upgrade to a paid membership 6780 to unlock all instructions 10892
  10. 5111867 Upgrade to a paid membership 63941 to unlock all instructions 25006

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. 7757811 Upgrade to a paid membership 59691 to unlock all instructions 11376

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
  2. In separate large bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  3. Add dry ingredients to wet ingredients, stirring to incorporate ingredients, but not over-mixing.
  4. Divide evenly into greased mini muffin tin, about 1 Tablespoon each.
  5. Bake at 350 for 10-12 minutes.
  6. Allow mini muffins to cool for about 2 minutes.
  7. Melt the butter in a bowl, combine sugar and cinnamon #2 in separate bowl.
  8. Dip each mini muffin into the butter, then roll in cinnamon sugar to coat.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 mini muffins
Amount Per Serving
Calories
438
Total Fat
22g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
60mg
Sodium
265mg
Total Carbohydrates
58g
Fiber
2g
Sugar
31g
Protein
5g
WW Freestyle
18

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, kid-friendly, nut-free, fall, winter

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, kid-friendly, nut-free, fall, winter

4 Comments

Join the discussion

    1. Great question, Julianne. Flash Freezing refers to the individual rapid cooling of foods to quicken the overall freezing process. By accelerating the freezing process, you preserve nutrients more effectively, prevent the food from sticking together and reduce the size of the ice crystals formed thereby increasing moisture retention in the thawed product.

      Here’s a great post on flash freezing to check out:

      https://onceamonthmeals.com/blog/series/kitchen-tips/flash-freezing/

      Reply