I saw the recipe on 52 Kitchen Adventures and made a couple changes, one by mistake and a couple intentionally. The original recipe calls for raisins which I'm not a huge fan of but I do love baked pumpkin goods with walnuts, so I added walnuts instead.
This recipe is pretty simple to make. The only time consuming part is portioning out each mini muffin, which is much easier with a small Oxo scoop. The original recipe states the yield to be 36 mini muffins, but I got 74 from the recipe!
Granted I did make an error with the buttermilk, which may have changed the yield slightly but it couldn't possibly have made it double. I mistakenly added a 1/2 cup of buttermilk, so in a panic I decided I should add less oil, so I reduced the oil to a 1/4 cup. Surprisingly, the muffins turned out perfectly, and as a bonus they have a little less fat :)
Mini Pumpkin Muffins
Prep Time: 5 minutes
Cook Time: 11-12 minutes (per batch)
Ingredients (74 mini muffins)
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup molasses (or honey)
- 1 tablespoon vanilla extract
- 2 large eggs
- 3/4 cup chopped walnuts
- Heat oven to 350 degrees. Line a mini muffin pan with paper liners.
- In a large bowl, combine flour, pumpkin pie spice, baking soda, ginger, and salt. Add walnuts and set aside.
- In a medium bowl, combine brown sugar, pumpkin, buttermilk, oil, molasses, vanilla and eggs. Stir well with a whisk. Then add mixture to the dry ingredients.
- Stir the two mixtures together, just until combined. Add two teaspoons of muffin batter to each paper liner (I use a small Oxo scoop).
- Bake for 11-12 minutes, until a toothpick comes out clean. Remove muffins from pans immediately and cool on a wire rack.
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