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Golden vanilla cupcakes with lightly browned tops, arranged on a white plate with sugar and crumbs, on a light gray surface with a blue cloth.

Mini Pumpkin Muffins

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 20
Calories 120 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup unsalted butter melted slightly and cooled
  • 1 large egg at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 5 tablespoons milk

Instructions
 

  • Preheat your oven to 350°F. Grease a mini muffin pan or line with paper liners.
  • In a medium bowl, mix the flour, baking powder, salt, cinnamon, ginger, and nutmeg together.
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  • In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, melted butter, egg, vanilla extract, and milk until smooth.
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  • Combine the dry ingredients with the wet ingredients and stir until just mixed. Refrain from overmixing to ensure the muffins stay tender.
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  • Spoon the batter into the mini muffin cups, filling each about 2/3 full to allow space for rising.
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  • Bake in the preheated oven for 15-20 minutes until a toothpick comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a rack. Enjoy your mini pumpkin muffins warm or at room temperature.

Nutrition

Calories: 120kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 78mgFiber: 1g
Keyword Mini Pumpkin Muffins
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