Description
These easy Mini Pumpkin Muffins are made in one bowl with wholesome ingredients and no refined sugar. Perfect for fall snacking or meal prep!
Ingredients
Scale
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¼ cup milk
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 ½ teaspoons baking powder
- 1 cup all purpose flour
- ¾ cup whole wheat flour
Instructions
- Preheat the oven to 350°F. Line a 24 cup mini muffin pan with paper liners or spray with oil.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, milk, oil, and vanilla extract until smooth.
- Sprinkle in the pumpkin pie spice, cinnamon, sea salt, and baking powder. Whisk until evenly incorporated.
- Using a silicone spatula or wooden spoon, fold in the flours until just combined. Do not overmix.
- Scoop the batter among the muffin cups, filling each ¾ full. Bake for 15-18 minutes or until the tops spring back lightly and an inserted toothpick comes out mostly clean (a few crumbs are ok).
- Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These are delicious as-is, but you can also fold in ½ cup (or more!) of mini chocolate chips before baking.
Store them in an airtight container at room temperature for up to 3 days. Place a paper towel on top of the muffins to keep them from getting soggy.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 87
- Sugar: 4.5 g
- Sodium: 57.8 mg
- Fat: 3.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 12.5 g
- Fiber: 0.9 g
- Protein: 1.8 g
- Cholesterol: 15.6 mg