Mini Pumpkin Muffins Recipe

Name: Mini Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup brown sugar, packed; 1/4 cup vegetable oil; 1 (15 ounce) pumpkin puree; 2 large eggs, slightly beaten; 1 cup low-fat granola cereal

Servings: persons

1 cup flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar, packed
1/4 cup vegetable oil
1 (15 ounce) pumpkin puree
2 large eggs, slightly beaten
1 cup low-fat granola cereal

1
Preheat oven 350.
2
Line with papers or grease mini muffin pans.
3
Combine flour, spice, soda, powder and salt in small bowl.
4
Beat sugar and oil in mixer bowl until blended.
5
Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
6
Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
7
Bake 15 to 20 minutes or till tests clean with toothpick.
8
Cool in pans 10 minutes; remove to wire rack to cool completely.
9
Store covered or in plastic bag.

523

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 cup flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Mini Pumpkin 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.

Mini Pumpkin Muffins

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