Wednesday, November 7, 2012

Easy Pumpkin Mini Muffins

I made these little, itty, bitty, mini muffins last week and I'm quite pleased with how they turned out. They're part of my 'Pumpkin Event' and, well,  they're just so darn cute! I love creating things in mini form because food of a 'smaller stature' is just so fun eat.

I always try to cut back on the fat content of baked goods by using applesauce instead of most of the oil, and this has to be one of my biggest successes in that regard. The use of applesauce and the pumpkin puree keep the muffins super moist and full of flavor. You also get a great pumpkin taste, but it isn't overwhelming. And because everything is thrown together and mixed in one bowl, they're super easy to make! You know, perfect for when the little ones want to help out in the kitchen. My little guy helps me by measuring out things like flour and sugar and he's getting really good at cracking eggs. I'm such a proud mama... 

The next time I make these, I might jazz them up a bit add some nuts. I think some chopped walnuts or pecans would add a nice contrast to the cake-like texture of the muffin. But hey, they're great without so who knows!

Pumpkin Mini Muffins

 1 1/2 c flour
 3/4 c sugar
 1/4 c brown sugar
 1/2 c applesauce
 1 tsp baking powder
 1/2 tsp baking soda
 1/4 tsp salt
 1 1/2 tsp pumpkin pie spice
 1/2 tsp allspice
 1 tsp cinnamon
 1 1/2 c canned pumpkin puree
 2 eggs
 1/4 c oil

1. Preheat oven to 375°.
2. In a large bowl, whisk together all ingredients except flour.
3. Whisk in flour until just combined and smooth. Don't over mix.
4. Spray mini muffin tin (or use liners) and fill about 3/4 full.
5. Bake for 11-12 minutes or until toothpick inserted in center comes out clean.
6. Cool for 5 minutes in pan then remove to wire rack to cool completely.

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