Mini Pumpkin Muffins
These Mini Pumpkin Muffins are the perfect bite. They are filled with tons of pumpkin spice flavor with a soft texture and moist crumb! The batter comes together quickly in one bowl, however, the hardest part is waiting for the muffins to make.
Ingredients
- 15 oz canned pumpkin puree
- 2 large eggs
- 1/2 cup salted butter, melted
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 1/2 cup all purpose flour, or gluten free all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 375 degrees F
- Grease a mini muffin pan with nonstick spray
- Add the sugars into a bowl and pour the melted butter over
- Mix until combined then add in the eggs and vanilla extract
- Next, add the can of pumpkin puree to the wet ingredients and mix until fully combined
- Fold in the dry ingredients
- Lastly, mix gently until just combined
- Using a 1 inch scooper, transfer the batter into the greased mini muffin pan. They should be filled to about the top of the muffin mold
- Bake for 15-17 minutes or until a toothpick comes out of the center clean
- Let cool and enjoy!
Nutrition
Serving: 1muffin, Calories: 108kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 93mg, Potassium: 59mg, Fiber: 1g, Sugar: 9g, Vitamin A: 2896IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg