Lemon Pumpkin Mini Muffins Recipes
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
LEMON-PUMPKIN MINI MUFFINS
These are light, unlike typical pumpkin muffins. Good for spring. Golden raisins and walnuts would be good in these if you made full-size muffins. Try filling them with cream cheese after baking. YUM!
Provided by dicentra
Categories Quick Breads
Time 25m
Yield 42 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a large bowl combine sugars eggs and oil.
- Add pumpkin, lemon juice, zest and spices. Stir until well blended.
- Add dry ingredients and stir until just moistened.
- Spray mini muffin tins with cooking spray.
- Fill 2/3 full. (about 1 T each).
- Bake 15 minutes.
- Turn out on cooling rack and allow to cool.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.3, Cholesterol 10.1, Sodium 80.5, Carbohydrate 11.9, Fiber 0.3, Sugar 7.5, Protein 0.9
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