Description
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Ingredients
- canola oil cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup white sugar
- ¼ cup packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¾ cup coconut oil
- ¼ cup sliced almonds
- ¼ cup confectioners’ sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 12