Ingredients: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)
- Preheat oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin tin very well.
- 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.
- 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.
- 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