Pumpkin Mini-muffins
Before I start let me warn you that these pumpkin mini-muffins are super addicting. There is no eating just one. It’s a good thing we usually only make these in Autumn. You have been warned!
A friend of mine made these to bring into work. They were so good that I had to get the recipe from her. Brenda has tweaked the recipe over the years and somehow made them even more delicious and addicting. This simple recipe makes around 100 mini-muffins.
Mix all the dry ingredients, add oil, eggs, canned pumpkin and water. Stir it all together with a fork and you are ready to bake. Simple!
At this time of year these pumpkin mini-muffins are the perfect thing to share… or keep all to yourself 😉 Give them a try and leave me a comment.
Pumpkin Mini-muffins
A friend of mine from work brought in these mini-muffins one day. They were so good that I had to get the recipe from her, and give them a try. Well, Brenda gave them a try since I was out of town for Halloween. They are great, and addictive. Good thing a single recipe makes around 100 mini muffins. Since that first time we have tweaked the recipe to make a few improvements.
Servings: 100 mini-muffins
Ingredients
Muffin batter
- 3 1/4 cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp clove
- 1/8 tsp allspice
- 1 cup oil
- 4 eggs
- 15 oz can pumpkin
- 2/3 cup water
Crumb topping
- 3 Tbs butter
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
Instructions
- Pre-heat oven to 350
- Mix all the dry ingredients in large bowl, add oil, eggs, pumpkin and water.
- Prepare muffin tins by greasing with butter and sprinkling lightly with flour.
- Prepare the topping by mixing all ingredients with a fork to make a crumbly mixture
- Fill muffin tins 3/4 full, top with crumble and bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean.
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