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
2c.flour
1tsp.baking soda
1/2tsp.baking powder
1/2tsp.salt
2tsp.ground cinnamon
1/4tsp.ground nutmeg
1c.sugar
1/2c.brown sugar
2eggs
115oz can pure pumpkin puree
1/2c.vegetable oil
1Tbspmilk
1tsp.vanilla
Topping
1Tbspsugar
1tsp.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).