Mini Pumpkin Muffins

Mini Pumpkin Muffins

Just a few minutes to jot down some thoughts and a recipe today. We’re headed north to my happy place for the weekend, our last get-away before the rush and craziness of the holidays begin.

If you’re like me, trying to juggle everything this time of year is really stressful. Any chance I can take a break, close my eyes and take a deep breath is well-cherished. These mini-pumpkin muffins are perfect for those mini-moments you take for yourself this season. Pop one in your mouth, close your eyes and get your sanity back. Okay, so maybe that’s a stretch. But I promise they will fill your house with the smells of Thanksgiving and will make your morning latte a bit brighter. The mini-size is perfect for a season already filled with sweets and indulgent meals. With local whole wheat flour from Whole Grain Milling in Welcome, MN you can also rest easy you’re getting some healthy whole grains too.

Let’s recap: Sanity restoration. Simple ingredients. Mini-sized snack break.

These mini-pumpkin muffins come highly recommended!

Mini-Pumpkin Muffins

Adapted from King Arthur Baking Company’s Thanksgiving Muffins

Ingredients
1 1/2 cups pumpkin purée
2 large eggs
1/2 cup packed light brown sugar
1/4 cup apple sauce
1 Tbsp. molasses
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/2 cup milk
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup fresh or dried cranberries
1/2 cup finely chopped walnuts (optional)

Instructions
1. Preheat oven to 350°F and grease a mini-muffin pan with non-stick cooking spray. (These muffins can also be made in standard muffin cups with liners. I like the mini version best!)

2. Combine pumpkin, eggs, brown sugar, apple sauce, molasses, spices and milk in a large mixing bowl using an electric mixer. Add in flours, baking powder and baking soda and mix gently until just combined. Stir in cranberries and walnuts with a spoon.

3. Fill muffin wells (best to fill them completely, these muffins wont rise much) and bake for 20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool in the pan for 5-7 minutes. Gently remove from the pan to a wire baking rack to cool. Or enjoy them fresh out of the oven while still warm!

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