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.
- 3553702 Upgrade to a paid membership 38042 to unlock all instructions 18276
- 3370669 Upgrade to a paid membership 62574 to unlock all instructions 8756
- 6516409 Upgrade to a paid membership 89791 to unlock all instructions 90537
- 6853626 Upgrade to a paid membership 416 to unlock all instructions 29107
- 615327 Upgrade to a paid membership 33758 to unlock all instructions 64795
- 6368548 Upgrade to a paid membership 5484 to unlock all instructions 22481
- 6136178 Upgrade to a paid membership 61007 to unlock all instructions 40344
- 1152292 Upgrade to a paid membership 22426 to unlock all instructions 59196
- 9913999 Upgrade to a paid membership 61349 to unlock all instructions 33093
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.
- Thaw: Countertop
- 3804498 Upgrade to a paid membership 35630 to unlock all instructions 83341
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.
- 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/