How To Make Perfectly Pleasing Pumpkin Mini Muffins

By Mackenzie Pittman

Mini muffins. They’re the perfect on-the-go breakfast or midday snack. They’re deliciously easy to make (only 25 minutes), and to eat. With fall well on its way, pumpkin-flavored foods are the perfect way celebrate and enjoy the season!


Yield: 24 mini muffins Time: 25 minutes


  • 1 ½ cups flour
  • 1 tsp of baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
  • 1 ⅓ cup pumpkin puree
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 ¼ cups sugar


  1. Prepare a mini muffin pan by greasing or spraying with non-stick spray and preheat the oven to 350° F
  2. Whisk together in a bowl the flour, baking powder, baking soda salt, and spices
  3. In a separate bowl , mix together the pumpkin puree, vegetable oil, eggs, and sugar
  4. Slowly add the dry ingredients to the wet ingredients until just combined
  5. Distribute the batter evenly among each cup (should be filled ¾ of the way)
  6. Bake in oven for 15-18 minutes or until a toothpick comes out clean once tested
  7. Let the muffins cool in the pan for 5 or so minutes, then transfer to a cooling rack to cool completely
  8. And you’re done!

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