This is a simple recipe for pumpkin muffins. You could, of course, make ten to twelve regular muffins, but there are lots of advantages to mini-muffins. Using an appropriately sized ice cream scoop makes short work of filling either size pan.
Still thinking towards the weekend, I’ve been making corn, pumpkin, and pumpkin date mini-muffins and freezing them. Quick to defrost and warm up a bit, they will be ready to fill a basket and provide choices at breakfast, or as an addition to a bread basket for lunch or dinner.
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
4 TBS. canola oil
1/2 cup milk
3/4 cup canned pumpkin
1 tsp. molasses
1. Preheat the oven to 400. Spray the muffin pan with cooking spray.
2. Measure the flour, sugar, salt, baking powder, and pumpkin pie spice into a bowl. Whisk until combined.
3. In another bowl, beat the egg and add the oil, milk, canned pumpkin and molasses. Whisk together until well combined.
4. Add the wet ingredients to the dry. Using a wooden spoon, gently mix just until combined.
5. Using an ice cream scoop, fill the muffin tin. Bake for approximately 12 minutes for mini-muffins or 20 minutes for full size muffins.
Note: There’s more than enough pumpkin in a can for two batches of muffins. I added some finely chopped dates to the second batch.