These pumpkin mini muffins are full of wholesome, natural ingredients and are so easy to make. This recipe is super kid-friendly and tastes absolutely delicious, with just the right blend of spices!
I’ve clearly been on a mini muffin kick over the past few months, and with good reason – they’re perfect for little toddler hands to grab and gobble. 🙂 They’re also just so much cuter than regular muffins, and are perfect for adults when they want just a little *pop* of something sweet. It’s been hotter-than-you-know-where here in New Jersey over the past several days, and between the heat wave and the pandemic…I’ve been dreaming of cool, crisp, Fall days. I threw these muffins together recently when I needed to re-stock Chloe’s supply of quick breakfast/snack foods for the freezer, and they came out so delicious. Perfectly moist (sorry, I had to say it) and the blend of spices tastes like a bite of Fall. Let’s pretend the world is better right now and make some Pumpkin Mini Muffins!
MINI PUMPKIN MUFFIN INGREDIENTS
- Pumpkin puree: Be sure you are using pumpkin puree and *not* pumpkin pie filling. I use and love the Libby’s brand – you can find it at your local grocery store in the baking aisle.
- Banana & butter: Be sure your banana is ripe. I always use salted butter whenever I cook/bake, but if you’re using unsalted, no problem! Just be sure to add a pinch of salt to your batter to compensate.
- Maple syrup & pure vanilla extract: Provides natural sweetness and delicious flavor.
- Oat flour: I love making and using oat flour because oats have so many great health benefits. See the Recipe Notes for instructions on how to make oat flour (super simple), and possible substitutions.
- Baking soda: This helps the muffins turn out light and fluffy.
- Spices: Cinnamon, ground ginger, ground cloves, and ground nutmeg – this blend is what gives these muffins their perfect Fall flavor! If you don’t have these spices at home, you can use 1 teaspoon of pumpkin pie spice in place of them.
HOW TO MAKE MINI PUMPKIN MUFFINS
- Preheat oven & prepare the pan: Preheat oven to 350 degrees F, and spray a mini muffin pan with nonstick spray.
- Start combining: In a stand mixer or medium bowl, add pumpkin, banana, and maple syrup. Mix together until the mixture is smooth.
- Add rest of wet ingredients: Add egg, melted butter, and vanilla, and mix well.
- Add the dry ingredients: Add the oat flour, baking soda, and spices and mix until just combined.
- Spoon into pan: Spoon the mixture into the greased mini muffin pan cups, filling each cup all the way to the top.
- Bake: Bake the muffins in the preheated oven for 10-12 minutes, or until they’re golden brown around the edges.
- Cool & serve: Let cool completely in the pan, then serve & enjoy!
NOTES AND SUGGESTIONS
- You can substitute all-purpose flour or whole wheat flour for the oat flour if you’d like, or if you don’t have any oats!
- If you want to make full-sized muffins, simply pour the batter into a standard sized muffin tin. The recipe for mini muffins yields 18 mini muffins, so the same recipe would yield about 6 full-sized muffins. You may need to bake full-sized muffins a bit longer to ensure that they cook all the way through.
- These muffins can stay in a tightly sealed container in the fridge for up to one week, and can be frozen in a freezer bag/container for up to three months. For a quick breakfast, we take a few mini muffins out of the freezer and thaw in the microwave until warm.
We hope you choose to escape real-life right now and dream of cool, happy Fall days by making these muffins. We hope you love them as much as we do!
PUMPKIN MINI MUFFINS
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 ripe banana
- 1/3 cup pure maple syrup
- 1 egg
- 6 Tablespoons salted butter, melted (if you use unsalted butter, add a pinch of salt to the batter)
- 1 teaspoon pure vanilla extract
- 1 cup oat flour *(see notes for directions on how to make oat flour, and for possible substitutions)
- 1 scant teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 350 degrees F, and spray a mini muffin tin with nonstick spray.
- In a stand mixer or medium bowl, add pumpkin, banana, and maple syrup. Mix together until the mixture is smooth.
- Add the egg, melted butter, and vanilla, and mix well.
- Add all dry ingredients (oat flour, baking soda, cinnamon, ginger, nutmeg, and cloves) and mix until just combined.
- Use a Tablespoon to add the mixture to your prepared mini muffin tin. Full muffin cups to the top.
- Bake for 10-12 minutes, or until muffins are golden brown around the edges.
- Let cool completely, then remove from the pan and serve.
For another great mini muffin recipe, try our:
If you’re looking for other quick breakfast ideas, try our:
DID YOU MAKE THIS RECIPE? ♥️
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