Pumpkin Mini Muffins
Pumpkin Mini Muffins are soft, flavorful, and carry just the right amount of fall spice. These muffins are perfect for a fall breakfast, brunch, or after school snack.
Ingredients
- 2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 15oz can pure pumpkin puree
- 1/2 c. vegetable oil
- 1 Tbsp milk
- 1 tsp. vanilla
Topping
- 1 Tbsp sugar
- 1 tsp. ground cinnamon
Instructions
- Place mini cupcake liners in pan(s). Preheat oven to 350°.
- Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl. In the bowl of a stand mixer, combine sugars, eggs, pumpkin, oil, milk, and vanilla. Add dry ingredients and combine.
- Scoop batter into prepared muffin tins. Sprinkle cinnamon and sugar on top and bake 12-15 minutes. Allow to cool 3-5 minutes before removing from pan(s).