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.

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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.

Course Breakfast

Keyword Breakfast, muffin, pumpkin

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

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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What to do with the fresh from the bush blueberries? Make blueberry muffins! There are a lot of different blueberry recipes that I will share with you, but for breakfast this is one of our favorites.

You can make this recipe as regular sized blueberry muffins or as we do make the large (giant) muffins instead. of course you don’t need to have your own blueberry bush for these to come out great, fresh berries from the store or even frozen berries would be good too.

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Blueberry Muffins

Quick and easy homemade blueberry muffins. Better than any you can get at the store.

Course Breakfast

Keyword blueberry, Breakfast, buttermilk, muffin

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 3/4 cup butter
• 1 cup sugar
• 3/4 cup buttermilk
• 1 egg
• 1 3/4 cup flour sifted
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries
• 1 Tbsp flour to coat berries

Instructions

• In the bowl of a stand mixer or with handheld beaters, cream butter and sugar.
• Add egg, beat until smooth. Add buttermilk beat until combined.
• Sift together flour, baking powder and salt; add to to creamed mixture. Mix until moistened.
• Toss blueberries with flour and fold into batter.
• Fill well greased muffin tins 2/3 full with the batter.
• Bake at 400 for 20 minutes for regular sized muffins, 35-40 minutes for giant muffins.
  

Notes

We like to make these as giant muffins.  We have a large muffin tin that makes 6 muffins from this recipe.  We spray the tin with non-stick cooking spray and line the cups with parchment paper to easily pull the muffins out when done.

-Scott

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