Pumpkin Mini-Muffins
It's Pumpkin time! Let's herald in the Autumn season with yummy mini-pumpkin muffins.
Ingredients
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1 tsp. cinnamon
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- 1/4 cup vegetable oil
- 2 large eggs beaten
- 2 Tbsp. apple juice
- 1 tsp. vanilla
- ¼ cup whole fat Greek yogurt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F. Generously butter a 24-count mini-muffin pan, then set aside.
- Sift together the dry ingredients: flour, salt, and baking soda. Set bowl aside.
- In a separate bowl combine the pumpkin, sugar, oil, yogurt, eggs, apple juice, vanilla and spices. Mix with rotary beaters or stand mixer for two minutes.
- Slowly add dry ingredients to the pumpkin mixture. Stir until just combined. Do not over stir — over stirring creates tough muffins.
- Add walnuts if desired. Pour the batter into the mini-muffin pan, filling each space ¾ full. Bake 16–20 minutes or until a toothpick comes out clean.
- Let cool for ten minutes then remove muffins from pans to cool on a rack.
Notes
These muffins freeze well in glass storage containers if used within a month. Take a couple out the night beforeFor longer freezing times (4 months), consider vacuum packing. When ready to eat simply remove from freezer the night before. If you have time, lightly toast the walnuts before adding them to the batter. Toasting brings out the flavor more. Pumpkin Bread Variation In case you have bigger mouths to feed here are the modifications for the Pumpkin Bread version. Bread: Pour batter into a well-buttered loaf pan (9x5x3-inch loaf pan). Bake 50-60 minutes until a knife comes out clean. Remove from oven and let cool 15 minutes. Slide a butter knife around the edges of loaf, then remove from pan. Place on rack to finish cooling.