Pumpkin Mini Muffins: Comfort food recipe
October 25, 2007
In addition to using the following pumpkin mini muffin recipe to make mini muffins, the recipe can be used to make pumpkin bread or pumpkin bundt cake. Simple vary the baking times depending on how you choose to use the pumpkin batter. It is a very tasty basic pumpkin muffin and pumpkin bread recipe.
Bite size pumpkin mini muffins won’t last long on the counter. The muffins tend to be grabbed up in multiples. They are that popular with kids and adults.
I add a crumb topping to the pumpkin mini muffins but it is not necessary. Just an extra bit of goodness.
And I like to think that pumpkin as a major ingredient makes the muffin a little more nutritious for my family and friends. Canned pumpkin is easy to keep stocked in the pantry and if you wait until this time of year to stock up, canned pumpkin is usually always on sale at a good price. A seasonal sale coinciding with Thanksgiving, pumpkin pie and all.
Here then is the recipe for Pumpkin Mini Muffins:
Pumpkin Mini Muffins with Crumb Topping
Pumpkin batter:
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups sugar
1 cup vegetable oil
3 eggs
2 cups of canned pumpkin
1 1/2 cups of finely chopped walnuts
Crumb topping:
1/2 cup brown sugar
1/4 cup flour
1/3 cup finely-chopped walnuts
1/8 teaspoon cinnamon
2 tablespoons butter
Preheat oven to 400 degrees. You can do the following by hand but it is much easier on the arms to mix this recipe in a mixer. I use a KitchenAid mixer and it makes quick work when it comes to baking. The mixer even kneads my pizza dough to perfection.
Back to the pumpkin mini muffin recipe. Mix together dry ingredients — the flour, baking powder, baking soda, spices and salt. In a separate bowl, large enough for all the ingredients, mix together the sugar, oil and eggs. Add the canned pumpkin. Stir in the dry ingredients to the wet mixture a little bit at a time until completely blended. Stir in the walnuts.
To make crumb topping, mix the crumb topping ingredients together until crumbly.
Grease the mini muffin pan cups. Add pumpkin batter. Sprinkle crumb topping over the top of each muffin. Bake 15 to 20 minutes. Check at 15 minutes for doneness. Each oven is different. Cool on rack. Enjoy!