September 30, 2012

Mini Pumpkin Muffins

With the first wave of colder temperatures this month, I noticed quite a few bloggers making their first pumpkin recipes of the season.  My first of many was mini pumpkin muffins.

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.
Recipe adapted from: 52 Kitchen Adventures
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  1. I love anything pumpkin! How perfect for fall!

    I never use more than 1/4 cup of oil for a 12 (full size) muffin recipe. It seems to work better than all applesauce and you don't really need the high amount of fat that many recipes call for. I think you made a great "mistake"!

  2. Yum, Karis. I am going to make these. Seriously, I make so many recipes from your blog!