Pumpkin Almond Mini Muffins Recipe

Name: Pumpkin Almond Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil cooking spray; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1 cup white sugar; 1/4 cup packed brown sugar; 4 eggs; 1 teaspoon vanilla extract; 3/4 cup pumpkin puree; 3/4 cup coconut oil; 1/4 cup sliced almonds; 1/4 cup confectioners' sugar

Servings: persons

canola oil cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup white sugar
1/4 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
3/4 cup pumpkin puree
3/4 cup coconut oil
1/4 cup sliced almonds
1/4 cup confectioners' sugar

1
Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
2
Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
3
Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
4
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

1047

kcal

Calories

Fat

114

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

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: canola oil cooking spray, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, and more.

Yes, Pumpkin Almond 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!

Pumpkin Almond Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions