How to Make Mini Pumpkin Muffins

It’s that time of year!

Pumpkin’s back, back again.

I recently bought a mini muffin pan with the intention of making my own chocolate peanut butter cups but then I thought of something better: pumpkin muffins but make them bite sized.

Seriously, these little guys are super poppable. I ate like 6 the day I made them.

And what goes better with pumpkin than chocolate?!

Even my husband, who is a pumpkin-hater, said he couldn’t stop eating these because they basically tasted like breaded chocolate chips.

So whether you’re into a breakfast excuse to consume more chocolate or actually enjoy the taste of pumpkin, these muffins are the perfect fall treat!

The recipe I use has been adapted from Sally’s Baking Addiction. The recipe can easily be made dairy-free or vegan with ingredient substitutions.

Mini Pumpkin Muffins

Ingredients:

1 3/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground clove

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 cup brown sugar

1/2 cup plain yogurt

1/4 cup vegetable oil

1 1/2 cup pumpkin puree (not pumpkin pie filling, just straight pumpkin)

2 eggs

Instructions:

Preheat oven to 350ºF. Sift and combine flour, baking soda, salt, clove, nutmeg, cinnamon, and ginger in a medium sized bowl. Set aside.

In a separate bowl, beat together brown sugar, yogurt, oil, and pumpkin until combined. Add in eggs one at a time and beat until fluffy. Fold in the dry ingredients, careful not to overmix (overmixing can result in flat muffins and we want fluffy!)

Pour batter into prepared muffin pan and bake for 10-13 minutes (double the time for regular sized muffins) or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!