Mini Pumpkin Muffins

The first bite is always the best, which is why one-bite muffins like these Mini Pumpkin Muffins are so great. You get one big bite of rich, sweet muffin without any taste fatigue.

Plus mini muffins are a little more versatile.  You can throw mini muffins onto a tray with assorted cookies, whereas regular size muffins might seem a little out of place.

This recipe is one of my favorites because the muffins bake up with a nicely rounded top. Also, the recipe has enough oil and sugar to keep the muffins soft like the ones you get at the grocery store bakery. Chocolate chips are optional, but I always add them even though I rarely have the mini size around.

Mini Muffin Pan

If you don’t have a mini muffin pan, here’s a link to the USA Pan on Amazon. I actually do NOT have this pan yet, but I plan on ordering it because I have the USA loaf pan and a USA pie pan and they are fabulous. Things slide right out.

More Mini Muffin and Mini Bar Pan Treats

• Mini Banana Muffins
• Mini Bar Pan Brownies
• Butterscotch Mini Muffins
• Mini Loaf Pan or Bar Cookies
• Mini Chocolate Chip Cream Cake

Mini Pumpkin Muffins

Anna

These bite size mini pumpkin muffins are rich, sweet and super quick to throw together. They rise quite high and should have lovely rounded tops. I don’t bother mixing the dry ingredients ahead of time, but you can if you feel like it.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dessert

Cuisine American

Servings 42

Ingredients

 

• 2 large eggs
• 1 cup sugar (190 grams)
• 1 cup canned pumpkin (230 grams)
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons canola oil or vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (200 grams)
• 2/3 cup mini semisweet chocolate chips regular size okay, too

Instructions

 

• Preheat oven to 400 degrees F. Grease two mini muffin pan. If you only have one, just grease one and plan on making the batches one at a time. The batter can sit for a bit.
• Combine the eggs, sugar, pumpkin, vanilla and oil in a large mixing bowl and beat with a wire whisk until smooth.
• Whisk in the baking soda, baking powder, cinnamon and salt, making sure they are evenly dispersed, then add the flour and stir with a heavy duty scraper until smooth.
• Stir in the chocolate chips (if using).
• Fill the muffin tins almost but not quite to the top. These rise high and shouldn’t spread outward, but try not to overfill to be safe. They still need a bit of room to climb.
• Bake at 400 F for about 12 minutes or until they appear set. Let cool in the pan for a few minutes, then carefully pop them out.
• Grease the muffin tin again and make the remaining muffins. You should get at least 38 but most likely up to 42.

Notes

I only have one mini muffin pan so I have to make the muffins one pan at a time.

Tried this recipe?Let us know how it was!