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.
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
PUMPKIN ALMOND MINI MUFFINS
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Provided by Sabrina Sperry
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 37.7 g, Cholesterol 62 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 284.1 mg, Sugar 24.4 g
KIM'S VIRTUOUS MINI PUMPKIN MUFFINS
A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!
Provided by Kimberly Simpson Rice
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
- Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g
PUMPKIN CRUNCH MINI MUFFINS
Make and share this Pumpkin Crunch Mini Muffins recipe from Food.com.
Provided by wicked cook 46
Categories Quick Breads
Time 25m
Yield 24 mini muffins
Number Of Ingredients 13
Steps:
- PREHEAT oven to 400º F (200º C).
- Spray 24 mini muffin cups with vegetable spray.
- COMBINE first 8 ingredients in large mixing bowl.
- In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
- ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
- BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.
MINI PUMPKIN MUFFINS
From the Libby pumpkin can; recipe SAYS 3 mini muffins for 100 calories... I have some doubt on that one, but I want to try it anyway.
Provided by Julie in SoCal
Categories Quick Breads
Time 35m
Yield 60 mini muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350.
- Line with papers or grease mini muffin pans.
- Combine flour, spice, soda, powder and salt in small bowl.
- Beat sugar and oil in mixer bowl until blended.
- Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
- Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
- Bake 15 to 20 minutes or till tests clean with toothpick.
- Cool in pans 10 minutes; remove to wire rack to cool completely.
- Store covered or in plastic bag.
Nutrition Facts : Calories 120.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 18.6, Sodium 90.9, Carbohydrate 21.1, Fiber 0.6, Sugar 12.4, Protein 1.9
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