Mini Pumpkin Muffins – moist, flavorful and easy to make!
Oh yeah, it’s pumpkin time!
Be honest with me – pumpkin: love it or hate it??
Me? I love it. I love the spicy pumpkin flavors, the moistness that it brings to baked goods, all while being lower in fat and calories. But really though, pumpkin mostly just reminds me of fall.
It was so hot today here in So Cal, it definitely does NOT feel like fall.
But none of that matters when I’m baking some yummy pumpkin muffins in my kitchen. Nope. Just another gorgeous, crispy fall day. 🙂
I’ve never had better pumpkin muffins than these. They’re soft, moist, flavorful, and so so easy. My boys love any kind of mini muffin because they’re just the right size. Perfect to grab for a quick snack or fast breakfast.
I’ll never make another pumpkin muffin recipe ever, because these are the best, guys! Absolutely delish!
Ingredients
- 1 c. canned pureed pumpkin
- 3/4 c. Truvia Baking Blend or 1 1/2 c. sugar
- 1/2 c. coconut oil
- 1/2 c. water
- 2 eggs
- 1 2/3 c. all-purpose flour
- 1/2 tsp. cinnamon
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. pumpkin pie spice
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350º F. Grease a 24-cup mini muffin tin.
- In a large mixing bowl, combine pumpkin, Truvia, coconut oil, water and eggs.
- In another mixing bowl, combine flour, cinnamon, salt, baking powder, baking soda and pumpkin pie spice. Gradually add the flour mixture to the pumpkin mixture until combined. Stir in chocolate chips. Pour into prepared muffin tins and bake for 18-20 mins or until toothpick comes out clean.
Looking for more breakfast? Try these too:
Blueberry Pancakes with Fresh Blueberry Syrup
These look scrumptious!
Thanks Rina!!
You had me at mini. And at pumpkin. And at muffins. I could eat a whole batch of these. They look delicious!
Haha! Thanks Jen!!!
So cute – and pumpkin anything is the train I’m on right now. Might be making these with some added protein! Thanks for sharing!
The color is nice. These muffins look really good, I would like one with a glass of milk 🙂
Can I substitute another oil fot coconut?
Yes! Feel free to sub vegetable oil or canola oil instead of coconut. Let me know if you have any other questions!
these mini muffins sound delicious. Do you add the coconut oil as a solid or do you melt it first ?
Anxious to try these. Thanks for your help.
Hi! I added it as a solid (it was sort of a melty solid straight from the container) but you can also add it melted (cooled not warm). Or feel free to use vegetable oil in place of the coocnut oil, too. I hope you like them!
I can up with more batter than 24. Did I do something wrong?
I filled my muffin cups pretty full, until all the batter was used up. Did you have a LOT of extra batter left?
I also have a ton of batter left. I substituted the coconut oil with vegetable oil as suggested – hopefully this isn’t the problem! Maybe butter would be better? My first 24 are in the oven right now….I will let you know what happens.
How did they turn out Liz? I filled my muffins tins very full to use all the batter. They turned out great for me!
They were awesome! My 2 year old loves them and I am going to make again tomorrow. Thanks for sharing the recipe.
SO happy to hear this! Thanks for the comment Liz! I’m glad your 2 year old loves them!