Pumpkin Mini-Muffins

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When I make quick breads or muffins, it’s so hard to control portions.  Even the medium muffins are too much for my little people.  These mini size muffins are perfect for little hands and mouths and won’t fill them up before dinner!  These pair divinely with my Crockpot Turkey Vegetable Chili for an amazing Autumn meal.

 

 

Pumpkin Mini-Muffins

 

1 ½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup sugar

1 cup pumpkin puree

1 tsp. cinnamon

¼ tsp. allspice

¼ tsp. nutmeg

1/4 cup vegetable oil

2 large eggs beaten

2 Tbsp. apple juice

1 tsp. vanilla

¼ cup whole fat Greek yogurt

½ cup chopped nuts (optional)

 

Preheat the oven to 350’F. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, yogurt, eggs, apple juice, vanilla and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts (if desired). Pour into well-buttered mini-muffin tins ¾ full per muffin. Bake 16-20 minutes or until toothpick comes out clean.

 

Pumpkin Bread

In case you have bigger mouths to feed here are the modifications for the Pumpkin Bread version.

Bread: Pour into a well-buttered loaf pan (9x5x3-inch loaf pan). Bake 50-60 minutes until a knife comes out clean. Turn out of the pan and cool on a rack.

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