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Mini Pumpkin Muffins

Mini Pumpkin Muffins

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 42
Author Anna
Cost 5


  • 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


  • 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.


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