Perfect Pumpkin Mini Muffins Recipe

Name: Perfect Pumpkin Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 ⅔ cups sugar; 1 tablespoon vanilla extract; 1 (15 ounce) can pumpkin puree; ¾ cup vegetable oil; ¾ cup apricot nectar; 1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m); 1 34-2 cups all-purpose flour; 1 teaspoon baking powder; 1 12-2 teaspoons cinnamon; ½ teaspoon nutmeg; 1 teaspoon salt; ⅔ cup flour; ⅔ cup sugar; ⅔ cup ground pecans; ½ teaspoon salt; 6 tablespoons butter, cold

Servings: persons

2 eggs
1 ⅔ cups sugar
1 tablespoon vanilla extract
1 (15 ounce) can pumpkin puree
¾ cup vegetable oil
¾ cup apricot nectar
1 cup pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m)
1 34-2 cups all-purpose flour
1 teaspoon baking powder
1 12-2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
⅔ cup flour
⅔ cup sugar
⅔ cup ground pecans
½ teaspoon salt
6 tablespoons butter, cold

1
Preheat oven to 375F.
2
Line mini muffin pan with paper (or foil) liners.
3
For Muffin Batter:.
4
Sift together both flours, baking powder, cinnamon, nutmeg, and salt.
5
Set aside.
6
Beat eggs, sugar, and vanilla with whisk attachment on stand-up mixer on medium for 2 minutes or until pale yellow.
7
Add pumpkin, veg oil, and nectar and whisk on low until just combined.
8
Fold in dry ingredients until just combined.
9
Set aside.
10
For Strudel Topping:.
11
Combined first four ingredients.
12
Cut in the butter with pastry cutter or fingers until crumby.
13
For Muffins:.
14
Fill lined mini muffin tins 3/4 to the top with batter then fill to the top with strudel topping.
15
Bake for 10-12 minutes.
16
Cool and EAT!

1544

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 eggs, 1 ⅔ cups sugar, 1 tablespoon vanilla extract, 1 (15 ounce) can pumpkin puree, and more.

Yes, Perfect 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.

That's it — enjoy your meal!

Perfect Pumpkin Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions