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.
Servings 42
Cost 5
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.
Notes
I only have one mini muffin pan so I have to make the muffins one pan at a time.
