Gazing out my office window, I’m spellbound by blazing yellow leaves that glow like the eyes of a Jack ‘o Lantern in the darkness of night. The air is crisp, with a deep, rich earthy scent. Fall is here, and I am hungry. Colors, I love the colors: golden yellows, cranberry reds, burnt oranges. I also love the pumpkin recipes.
Soon, I will be tearing myself away from leaf peeping to make mini pumpkin muffins. I have made this quick, easy recipe (adapted from The Cilantropist) before. The muffins came out perfectly–lots of flavor and not too dry. They are ideal for healthy school parties, brown-bag lunches, after-school snacks and quick breakfasts. My “picky” six-year-old
The Best Mini Pumpkin Muffins
Yields: 30 to 36 mini muffins
Prep time: 20 to 25 minutes
Cook time: 10 to 15 minutes
Ingredients:
1 cup canned solid-pack pumpkin
1 cup granulated sugar
1/3 cup vegetable oil (organic expeller pressed canola oil or extra-virgin olive oil)
2 large eggs
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups organic unbleached white whole wheat flour
About 1 tbsp turbinado sugar for sprinkling on top (optional)
Directions:
- Preheat oven to 350 degrees Farenheit. Place mini muffin liners in mini muffin tin or grease cups very well.
- In a large bowl, whisk together the pumpkin, sugar, vegetable oil, eggs, spices, baking soda, and salt. Then whisk in the flour until the batter is just smooth.
- Divide batter among the muffin cups, filling each one just a bit more than 3/4 full. Sprinkle the top of each mini muffin with a bit of Turbinado sugar and bake in a preheated oven for about 10 to 15 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Place muffin tin on a wire rack for a few minutes. Once muffins are cool enough to handle, remove them from tin and place on wire rack to cool fully.
- Store muffins in an air-tight container.
