Pumpkin Spiced Mini Muffins
8
Servings
15
Ingredients
4
Comments
These little pumpkin muffins are a delicious breakfast or snack and perfect for celebrating the arrival of fall!
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
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?
- Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
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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.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
- In separate large bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients, stirring to incorporate ingredients, but not over-mixing.
- Divide evenly into greased mini muffin tin, about 1 Tablespoon each.
- Bake at 350 for 10-12 minutes.
- Allow mini muffins to cool for about 2 minutes.
- Melt the butter in a bowl, combine sugar and cinnamon #2 in separate bowl.
- 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
4 Comments
Join the discussionFYI – Don’t use Tropical Traditions coconut oil in this recipe!
Can I ask why Alissabeth? I used coconut oil when I made these and they came out just great.
… sorry probably a silly question but I am a newer cook. what do you mean by flash freeze? Thanks!
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/