Tuesday, December 6, 2011

Bread: Cilantropist's Mini Pumpkin Muffins

These looked so good and I love pumpkin (if you couldn't tell already)! These are perfect bite size bits and so moist! Even the family member who claimed to be tired of all the pumpkin I've made this fall (and I haven't even put all of it on the blog) kept eating them. 


1 cup canned solid-pack pumpkin
1 cup granulated sugar
1/3 cup vegetable oil 
2 large eggs
1 tsp pumpkin pie spice
1/4 tsp ground ginger (optional)
1/4 tsp cinnamon (optional)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups all-purpose flour
About 1 tbsp turbinado sugar for sprinkling on top (optional)
About 1/2 tsp extra cinnamon for sprinkling on top (optional)


  1. Preheat oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin tin very well.  
  2. In a large bowl, whisk together the pumpkin, sugar, vegetable oil, eggs, all spices, baking soda and salt.  Then whisk in the flour until the batter is just smooth.  
  3. Divide the batter among the greased 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 10-14 minutes, or until they are golden brown, and a toothpick inserted into the middle comes out clean.  Watch them and check them often, because they go from still wet in the inside to fully baked in just a matter of minutes.  Mine were the most moist at about 12 minutes. 
  4. Cool the mini muffins on a rack until cool enough to handle, and then remove them to cool fully.  Eat immediately or store muffins in an airtight container and keep refrigerated if storing longer

Other Details:

1 comment:

  1. Someone was tired of pumpkin?!? For shame. So, where is the cilantro? ;)
    Oh, it is the name of the parent site. These look yummy. If I ever have mini muffin tins, I'll try them.