What can you make with leftover pumpkin puree and a few things every slightly crunchy mom or home baker already has in their spice cabinet? These oh-so-sweet pumpkin muffins. A little warmth, a little wish, from my home to yours. Tested on my toddler, approved by your taste buds.
Soft, sweet, and full of fall flavor — these mini pumpkin muffins are the perfect way to use up leftover pumpkin puree. They’re light, warmly spiced, and toddler-approved in this house. Whether you enjoy them fresh from the oven (my fav) or cooled with a cup of tea, they’re little bites of comfort you’ll want to make again and again… and again
This week I’d had enough of trying new foods for my son. Everything I offered, he turned his nose up at: corned beef hash, mashed potatoes and chicken nuggets, even pizza. Finally, I thought, “Forget this, I bet he’ll eat something sweet.” And sure enough, he couldn’t get enough of these little muffins.
I made them a bit too sweet for my taste the first time by adding granulated sugar, so feel free to skip it if you’d rather them taste more muffiny and less cupcakey. Everyone in the house kept sneaking bites even after I said they were for our toddler’s snack, so I know they’re good.
Here is everything you will need
White and brown sugar for sweetness and moisture. Baking powder for that perfect rise. Vanilla extract and a pinch of salt for flavor. Pumpkin pie spice for that cozy fall vibe (it’s just cinnamon, ginger, nutmeg, allspice, and cloves if you don’t have the pre-mixed kind). 100% pure pumpkin puree from a can (not the pie filling). Vegetable oil for moisture (I usually use corn oil). One egg to hold everything together. All-purpose flour for structure
Mini Pumpkin Muffins
Prep Time
10 minutes
Total Time
25 minutes
Makes
24 Muffins
Ingredients
- 1/3 cup granulated sugar (optional)
- 1/4 cup light brown sugar, packed
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 ¾ teaspoons Pumpkin pie spice
- 2/3 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Steps
- Preheat the oven to 350°F so it’s warm and ready when you are.
- Lightly coat a mini muffin pan with oil or nonstick cooking spray
- In a bowl, whisk together the light brown sugar, baking powder, salt, and pumpkin pie spice. This is where the cozy flavor starts. Add in the granulated sugar here if you wish.
- Add the pumpkin puree and veggie oil, and stir until the mixture looks smooth and silky.
- Crack in the egg, pour in the vanilla, and mix until everything blends together into a thick, even batter.
- Gently fold in the flour until it’s just combined. Stop mixing once you no longer see dry spots to keep the muffins tender.
- Spoon the batter into your prepared pan, filling each cup about three-quarters full.
- I usually overfill mine for that big, bakery-style muffin top. If you want to recreate that look, fill each cup just a nail below the rim.
- Bake for about 12 to 15 minutes, or until a toothpick poked in the center comes out clean or with just a few crumbs. Everyone’s ovens/pans are a little different. I have a silicone muffin pan that sometimes needs a little extra time so please test you muffins with either a toothpick or butter knife.
- Let the muffins rest in the pan for 10 minutes before lifting them out. Enjoy them warm, or let them cool completely for soft, fluffy bites later.
How did you like this recipe? Think it’s missing something or is it just right for you? Let us know below!