Description
These Mini Pumpkin Muffins are soft, flavorful, and perfectly spiced with cinnamon, ginger, nutmeg, and allspice. They’re ideal for a cozy fall breakfast or a delightful snack, made moist by pumpkin puree and a touch of butter. Easy to prepare and baked to golden perfection in just 15 minutes, these bite-sized treats are sure to become a seasonal favorite.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt until well combined to evenly distribute the spices and leavening agents.
- Combine Sugars and Butter: In a large mixing bowl, whisk granulated sugar, brown sugar, and melted butter until the mixture is smooth and homogeneous, ensuring no lumps remain.
- Add Pumpkin and Eggs: Stir in the canned pumpkin puree to the sugar mixture until well blended. Add the eggs one at a time, mixing fully after each addition, then incorporate the vanilla extract for added aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine. Mix only until just combined to avoid overworking the batter and to keep the muffins tender.
- Add Milk and Finish Batter: Pour in the milk and fold gently into the batter until smooth and uniform, ensuring a moist and tender final texture.
- Fill Muffin Pan: Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full to allow space for rising.
- Bake Muffins: Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the pan for approximately 5 minutes, then transfer them to a wire rack to cool completely, which prevents sogginess and helps set their shape.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure proper flavor and texture.
- Do not overmix the batter to prevent dense muffins; stir just until ingredients are combined.
- Filling the muffin cups about 3/4 full allows the muffins to rise nicely without spilling over.
- These muffins freeze well; store in an airtight container in the freezer and thaw before serving.
- For extra texture, consider adding chopped nuts or chocolate chips into the batter.
