Mini Pumpkin Muffins
Delightful mini pumpkin muffins made with whole wheat flour and pumpkin puree, perfect for fall gatherings or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour (substitute all-purpose flour if preferred)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup maple syrup (honey works well too)
- 1/4 cup unsweetened applesauce (replaces oil for lower fat content)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup mini dark chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tbsp pepitas (pumpkin seeds for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin with cooking spray or line with mini paper liners.
- In a medium bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a large bowl, whisk the pumpkin puree, maple syrup, applesauce, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour remains visible.
- If using chocolate chips or nuts, fold them gently into the batter now.
- Using a tablespoon or small cookie scoop, fill each mini muffin cup about ¾ full. For added visual appeal, sprinkle a few pepitas on top of each muffin before baking.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Start checking at the 10-minute mark.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.