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
Recipe
Mini Pumpkin Muffins
Ingredients
- 2 large eggs
- 1 cup sugar (190 grams)
- 1 cup canned pumpkin (230 grams)
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons canola oil or vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups all-purpose flour (200 grams)
- ⅔ 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.
Anna says
Thanks for trying them, Sue! I like the crowns too.
Sue says
These turned out really great. I made them four ways. Dipped in glaze, dipped in butter and then cinnamon sugar, plain and with chocolate chips. They’re all great for different reasons. It would be fun to make these for guests and let them choose which they like best. I honestly can’t decide.
I added 1/4 tsp each of cloves and nutmeg. No regrets there either.
The crowns on these little muffins is impressive.
Anna says
Sue, all of those sound good to me. Maybe you could put the chips in a few of them.
Sue says
One of my only baked fall must haves is a pumpkin donut from a bakery that is over an hours drive away. I’m wondering if I could use this recipe to make faux donut holes? A pumpkin version of those little donut hole mini muffins. I’m considering using this recipe without the chocolate chips and glazing them unless you suggest differently. Another option would be to dip them in melted butter and then roll them in cinnamon and sugar but the glaze would be closer to the donuts I’m craving.
Mellisa W. says
I want to bake them all now.
DPLK says
I made #1 and #9 cookies, and they were both fabulous, I am still daydreaming about them when I get cookie cravings. I think the Doubletree/Christie Cookie copycat has just replaced the CI Perfect CCC in my book (blasphemy, I know), but I love the heartiness of the oatmeal flour and the pecans...and the toffee bits...They're just awesome.