Back
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. 4623334 Upgrade to a paid membership 51631 to unlock all instructions 7962
  3. 3621560 Upgrade to a paid membership 21639 to unlock all instructions 79442
  4. 4857096 Upgrade to a paid membership 26139 to unlock all instructions 42113
  5. 9190070 Upgrade to a paid membership 51986 to unlock all instructions 28980
  6. 3211590 Upgrade to a paid membership 6524 to unlock all instructions 5417
  7. 6428803 Upgrade to a paid membership 71558 to unlock all instructions 37952
  8. 961478 Upgrade to a paid membership 92417 to unlock all instructions 17490
  9. 955283 Upgrade to a paid membership 54020 to unlock all instructions 60558
  10. 1010832 Upgrade to a paid membership 40534 to unlock all instructions 58179

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. 4371644 Upgrade to a paid membership 22982 to unlock all instructions 28565

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