Sugar Crunch Mini Pumpkin Muffins Recipe

Name: Sugar Crunch Mini Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups Flour; 2 teaspoons Baking Soda; 1 teaspoon Nutmeg; 1 teaspoon Cinnamon; 3 cups Sugar; 1 cup Vegetable Oil; 2/3 cups Water; 2 cups Pumpkin Puree; 4 whole Eggs; 1-1/2 cup Chopped Walnuts (optional); 2/3 cups Cinnamon Sugar, For The Topping (2/3 Cup Sugar + 2 Tablespoons Cinnamon)

Servings: persons

3-1/2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Nutmeg
1 teaspoon Cinnamon
3 cups Sugar
1 cup Vegetable Oil
2/3 cups Water
2 cups Pumpkin Puree
4 whole Eggs
1-1/2 cup Chopped Walnuts (optional)
2/3 cups Cinnamon Sugar, For The Topping (2/3 Cup Sugar + 2 Tablespoons Cinnamon)

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1. Preheat your oven to 325 degrees (F).
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2. Mix all of the ingredients together except for the cinnamon sugar and walnuts (mix the dry first, then add the wet ingredients) .
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3. Spoon the batter into greased mini muffin tins. If you're a nutty kind of person, sprinkle the chopped walnuts on the top of each muffin, along with the cinnamon sugar. Or just use cinnamon sugar! I used about 2/3 teaspoon of cinnamon sugar per muffin.
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4. Bake the muffins for 20-25 minutes, or until the top springs back to the touch and a toothpick comes out clean. If you make regular-sized muffins, they will need to bake longer. And lastly, if you choose to go the loaf pans route, you'll need to bake it for about 1 hour and 10 minutes.
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5. Let the muffins cool for 5 minutes in the pan. They should pop out easily, but if not, you can always run a knife around the edges to loosen them. Let them cool completely on a wire rack.

1792

kcal

Calories

Fat

245

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 11 ingredients. The key ingredients include: 3-1/2 cups Flour, 2 teaspoons Baking Soda, 1 teaspoon Nutmeg, 1 teaspoon Cinnamon, and more.

Yes, Sugar Crunch 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.

Sugar Crunch Mini Pumpkin Muffins

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