Mini Pumpkin Muffins

These Mini Pumpkin Muffins are made with only three ingredients! Perfect treat for breakfast, brunch or snack time! Also, can be made ahead of time and frozen. So easy to make, ready in less than 30 minutes!

Ingredients Needed For Mini Pumpkin Muffins

• spice cake mix or pumpkin cake mix
• pumpkin puree
• pumpkin seeds (optional)

Kitchen Tools Used In This Recipe

hand mixer

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spatula

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ceramic mixing bowl

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mini muffin tin

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cookie scoop

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wire rack

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How To Make Mini Pumpkin Muffins

First, preheat oven to 350 degrees and lightly grease a mini muffin tin with cooking spray. You can also use mini muffin paper liners. Place the dry cake mix and pumpkin puree in a large mixing bowl and beat with a hand mixer until completely combined. You can also stir by hand with a wooden spoon. The batter will be thick.

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Using a cookie scoop, evenly divide the batter into 24 greased mini muffin tins. The tins will be full. If desired, place the pumpkin seeds on the tops of each of the muffins. I pressed them in slightly so they stay in place.

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Bake for 10 – 12 minutes. I suggest checking at 10 minutes with a toothpick. Ovens and bakeware vary. Typically mine bake for 11 minutes.

Transfer to a rack for cooling. Enjoy immediately or cool and freeze for meal prep!

TIP: If you freeze, pop in the microwave for 15 – 30 seconds and it will be like they were just baked!

Hope you enjoy!

More Recipe Favorites (Click the Links Below)

• Easy Pumpkin Bread
• Mini Lemon Ricotta Muffins
• Blueberry Ricotta Muffins
• Cinnamon Sugar Popovers

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