Best 13 Mini Pumpkin Muffins Recipes

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

CINNAMON CHIP PUMPKIN MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.
• Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.
• Scoop mixture into muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

MINI PUMPKIN BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
• Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

CINNAMON CHIP PUMPKIN MINI MUFFINS

Steps:

• 1. 350 degree oven. Mix all ingredients well. Pour into greased mini muffin tins and bake for 10 minutes. That's all there is to this recipe and I can assure you everyone will love them!
• 2. Some of you may not be familiar with cinnamon chips. They are a seasonal item in our local grocers and are with the other chips. A larger grocer should have them available.

PUMPKIN GINGER MINI MUFFINS

Steps:

• Heat oven to 450 degrees.
• In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
• Bake 8 minutes.
• Remove from pans after about 1 minute and let them cool on wire rack.
• Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.

PUMPKIN CRUNCH MINI MUFFINS

Steps:

• PREHEAT oven to 400º F (200º C).
• Spray 24 mini muffin cups with vegetable spray.
• COMBINE first 8 ingredients in large mixing bowl.
• In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
• ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
• BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

CINNAMON CHIP MINI PUMPKIN MUFFINS

Steps:

• 1. 350 degree oven; bake 10 minutes Mix all ingredients together well. Pour into greased mini muffin pans. Bake 10 minutes.
• 2. Some of you may not be familiar with cinnamon chips. They are a seasonal item in our local grocers and are with the other chocolate chips, etc. You may have to go to a larger grocer's to find them.

VIRTUALLY FAT FREE MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix all of the ingredients into a large mixing bowl.
• Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
• Scoop into nonstick or paper-lined mini-muffin tray.
• Bake at 375 for 14 minutes and cool on a wire rack.
• Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.

MINI PUMPKIN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
• In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
• Add the sugar-free syrup and vanilla, and mix well.
• With mixer on low, gradually add ground flax 1/3 at a time until well combined.
• Stir in salt, cinnamon and nutmeg.
• Spoon mixture into cups, filling about 2/3 of the way.
• Place in oven and bake for 25 to 30 minutes.
• Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

MINI PUMPKIN MUFFINS

Steps:

• Preheat oven 350.
• Line with papers or grease mini muffin pans.
• Combine flour, spice, soda, powder and salt in small bowl.
• Beat sugar and oil in mixer bowl until blended.
• Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
• Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
• Bake 15 to 20 minutes or till tests clean with toothpick.
• Cool in pans 10 minutes; remove to wire rack to cool completely.
• Store covered or in plastic bag.

LEMON-PUMPKIN MINI MUFFINS

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.

PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS

Steps:

• Preheat oven to 350°F.
• Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
• Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
• In a separate bowl, combine egg whites and pumpkin.
• Mix dry and wet ingredients together until blended.
• Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
• Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

MINI PUMPKIN MUFFINS

Steps:

• 1. In a small bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Beat sugar and oil in a medium mixing bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture.
• 2. Spoon batter into muffin cups which have been greased or paper-lined. Fill 2/3 full. Sprinkle each muffin with about 1/2 teaspoon of crumbled granola. Press the granola lightly into the batter.
• 3. Bake in a preheated 350-degree oven for 15 to 20 minutes, or until a wooden toothpick inserted into the middle comes out clean.
• 4. Cool in the pans for 10 minutes; remove to wire racks to cool completely. Store in covered containers or resealable plastic bags.