Description
Indulge in the perfectly moist and flavorful Mini Pumpkin Muffins, a delightful autumn treat that’s easy to make and perfect for sharing.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with paper liners.
2. 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. 3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. 4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. 6. Scoop the batter into the prepared mini muffin cups, filling them about 3/4 full.
7. 7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the mini muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a decorative touch, dust the baked mini muffins with powdered sugar or drizzle with a simple glaze.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American