Best 2 Lemon Pumpkin Mini Muffins Recipes
Indulge in a delightful culinary adventure with our delectable Lemon Pumpkin Mini Muffins, a symphony of flavors that will tantalize your taste buds. These bite-sized treats are the perfect blend of tangy lemon and sweet pumpkin, enveloped in a moist and fluffy muffin embrace. Each muffin bursts with a burst of citrusy brightness, complemented by the warm and comforting flavors of pumpkin. This recipe offers two variations: a classic version for those who prefer a traditional muffin experience, and a gluten-free option for those with dietary restrictions. Both versions are equally delicious and offer a unique taste sensation. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave you craving more of these zesty and wholesome Lemon Pumpkin Mini Muffins.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
LEMON-PUMPKIN MINI MUFFINS
These are light, unlike typical pumpkin muffins. Good for spring. Golden raisins and walnuts would be good in these if you made full-size muffins. Try filling them with cream cheese after baking. YUM!
Provided by dicentra
Categories Quick Breads
Time 25m
Yield 42 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a large bowl combine sugars eggs and oil.
- Add pumpkin, lemon juice, zest and spices. Stir until well blended.
- Add dry ingredients and stir until just moistened.
- Spray mini muffin tins with cooking spray.
- Fill 2/3 full. (about 1 T each).
- Bake 15 minutes.
- Turn out on cooling rack and allow to cool.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.3, Cholesterol 10.1, Sodium 80.5, Carbohydrate 11.9, Fiber 0.3, Sugar 7.5, Protein 0.9
Tips:
- Using fresh lemons and pumpkin puree will give your muffins the best flavor.
- Be sure to measure your flour correctly. Too much flour will make your muffins dry.
- Don't overmix the batter. Overmixing can make your muffins tough.
- Fill the muffin cups only 2/3 full. This will help prevent them from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
These lemon pumpkin mini muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. The combination of lemon and pumpkin is unique and flavorful, and the muffins are moist and fluffy. You can easily customize these muffins to your liking by adding different spices, such as cinnamon or nutmeg. You can also top them with a glaze or frosting. No matter how you choose to make them, these lemon pumpkin mini muffins are sure to be a hit!
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