Pumpkin Almond Mini Muffins

Pumpkin Almond Mini Muffins

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
sabrinabean7
Recipe by  sabrinabean7

“If you enjoy pumpkin you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!”

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Ingredients

Adjust Servings

Original recipe yields 36 mini muffins

Directions

  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.

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Review (1)

Rate This Recipe
Paula
0

Paula

Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Mini Pumpkin Butterscotch Muffins

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Kim's Virtuous Mini Pumpkin Muffins