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Pumpkin Spiced Mini Muffins

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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!

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

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/

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