Lemon-Pumpkin Mini Muffins Recipe

Name: Lemon-Pumpkin Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup packed brown sugar; 2 eggs; 1/3 cup vegetable oil; 1 cup canned pumpkin; 1 lemon, juice and zest of

Servings: persons

1 3/4 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup vegetable oil
1 cup canned pumpkin
1 lemon, juice and zest of

1
Preheat oven to 350.
2
In a large bowl combine sugars eggs and oil.
3
Add pumpkin, lemon juice, zest and spices. Stir until well blended.
4
Add dry ingredients and stir until just moistened.
5
Spray mini muffin tins with cooking spray.
6
Fill 2/3 full. (about 1 T each).
7
Bake 15 minutes.
8
Turn out on cooling rack and allow to cool.

746

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1 teaspoon baking soda, and more.

Yes, Lemon-Pumpkin Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Pumpkin Mini Muffins

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