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Pumpkin Almond Mini Muffins Recipe

Recipe by: sabrinabean7

"If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In35 m
  • 1Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  • 2Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  • 3Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  • 4Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Footnotes
  • Cook's Notes:
  • You can also use canola oil in place of coconut oil. If you don't have ground ginger they're still quite tasty without.
Ingredients
  • 12 servings
  • 312 cals
  • canola oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3/4 cup coconut oil
  • 1/4 cup sliced almonds
  • 1/4 cup confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    312
    16%
  • Fat:
    16.9
    26%
  • Carbs:
    37.7
    12%
  • Protein:
    4.3
    9%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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