Moist Mini Pumpkin Muffins
Delightful mini muffins that bring the essence of fall with a soft texture and a hint of spice.
Ingredients
Main Ingredients
- 1 cup pure pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup sugar (or brown sugar)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup chopped pecans or walnuts (optional) Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin or line it with muffin liners.
- In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until combined.
- In a separate mixing bowl, combine the pumpkin puree, vegetable oil, and eggs. Stir until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- If using, mix in chopped pecans or walnuts.
- Spoon the batter into prepared mini muffin cups, filling each about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
For a healthier option, use whole wheat flour or substitute some of the sugar with applesauce. Avoid overbaking to maintain texture. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.