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Mini Pumpkin Muffins

Maria Adams
These whole grain pumpkin muffins are lightly sweetened and perfect for breakfast, snack time, or even dessert.
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 36

Ingredients
  

  • Cooking spray
  • 2 cups white whole wheat flour or spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 1 tablespoon maple syrup
  • 1/4 cup avocado, grapeseed, or organic canola oil
  • 2 large eggs
  • 1 cup pumpkin puree (look for BPA-free canned pumpkin)
  • 1 teaspoon vanilla extract
  • 3/4 cup cultured milk (kefir, buttermilk, or non dairy alternative)

Toppings

  • Bittersweet Chocolate chips (just 1-3 on each will do)
  • Pecans
  • Pumpkin seeds

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Spray mini muffin pans with cooking spray.
  • Whisk together the flour through nutmeg in a medium bowl.
  • In another, larger bowl, mix together the brown sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
  • Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
  • Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
  • Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
  • Cool on a wire rack and enjoy!

Notes

Refrigerate the leftover pumpkin puree in an airtight glass container and add it to pasta sauce, pancake batter, or curry.
Not sure you will use within a few days? Store it in the freezer!
Keyword kid-approved, mini pumpkin muffins, pumpkin