I transformed my family’s pumpkin quick bread {preferably made with homemade pumpkin puree} into little cupcake bites with the optional addition of chopped walnuts sprinkled on top and a layer of cream cheese frosting in the middle. I suppose that because these bite-sized Thanksgiving goodies are technically a pumpkin quick bread they could be justified as breakfast or a snack, but they could also be classified as a dessert. Call them what you will, they are perfect for a dessert party or an afternoon treat.
PrintMini Pumpkin Muffins
- Total Time: 50 minutes
- Yield: 48 mini muffins 1x
Description
Mini pumpkin muffins with a moist, spiced pumpkin bread base, topped with cream cheese frosting and optional walnuts, perfect for a Thanksgiving treat.
Ingredients
- 1 cup (236mL) vegetable oil
- 3 cups (575g) sugar
- 2/3 cup (158mL) water
- 2 cups (360g) pumpkin purée
- 4 eggs
- 3 1/2 cups (348g) flour
- 2 tsp (8.5g) baking soda
- 1 tsp (5g) nutmeg
- 1 tsp (5g) cinnamon
- 1 tsp (5g) salt
- Chopped walnuts, optional
- Cream cheese frosting, for filling and topping
Instructions
- Preheat your oven to 325°F (163°C). Grease mini muffin tins thoroughly.
- In a large mixing bowl, combine 1 cup of vegetable oil, 3 cups of sugar, and 2/3 cup of water. Mix until well combined.
- Add 2 cups of pumpkin purée and 4 eggs to the mixture. Stir until smooth.
- In a separate bowl, sift together 3 1/2 cups of flour, 2 tsp of baking soda, 1 tsp of nutmeg, 1 tsp of cinnamon, and 1 tsp of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the prepared mini muffin tins, filling each about 3/4 full.
- If desired, sprinkle chopped walnuts on top of each muffin.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, slice each muffin in half horizontally and spread a layer of cream cheese frosting in the middle. Optionally, add more frosting on top.
Notes
These mini muffins can be served as a dessert or a snack. For a breakfast option, omit the frosting. Store in an airtight container in the refrigerator for up to 3 days. Use homemade pumpkin purée for the best flavor. Walnuts add a nice crunch but are optional.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120
- Sugar: 12
- Sodium: 100
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Those look delicious. I would love to eat 10 or 12. YUM!!!