Homemade Mini Pumpkin Spice Muffins
Homemade mini pumpkin muffins with Greek yogurt, whole wheat flour, and warm fall spices. A better-for-you alternative to store-bought mini muffins that kids love. Soft, moist, and great for lunchboxes and snacks.
Servings: 22 Servings
Calories: 65kcal
Equipment
- Small Cookie Scoop (optional, but helpful for portioning out the batter)
Ingredients
- 1 large egg
- ¼ Cup neutral oil (canola or vegetable oil)
- ¼ Cup granulated sugar
- ¼ Cup brown sugar (light or dark)
- ¾ Cup 100% pumpkin puree (NOT pumpkin pie filling)
- 2 Tablespoons vanilla Greek yogurt (we like the 2% vanilla bean from Cabot)
- 2 Tablespoons milk of choice (we use 2% dairy milk)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ Cup whole wheat flour
- 6 Tablespoons all-purpose flour (6 Tablespoons = ¼ Cup + 2 Tablespoons)
- Optional: cinnamon-sugar for topping (1 Tablespoon cinnamon + 4 Tablespoons of granulated sugar is a nice ratio)
Instructions
- Prep. Preheat the oven to 350°F. Fill 22-24 mini muffin cups with mini liners or grease with non-stick baking spray, wiping off the top of the pan to prevent burning.
- Mix together the wet ingredients and sugars. In a large mixing bowl, whisk together the wet ingredients and sugars until well combined.1 large egg, ¼ Cup neutral oil, ¼ Cup granulated sugar, ¼ Cup brown sugar, ¾ Cup 100% pumpkin puree, 2 Tablespoons vanilla Greek yogurt, 2 Tablespoons milk of choice
- Slowly mix-in the dry ingredients. Start by adding in the baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, mixing until about 75% combined. Then slowly add in both of the flours, mixing until JUST combined (a few lumps are okay).½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, ¼ teaspoon salt, ½ Cup whole wheat flour, 6 Tablespoons all-purpose flour
- Rest the batter. Allow the batter to rest for about 10-minutes (skip if you don’t have time, but this helps the muffins rise best).
- Fill muffin cups. Divide the batter evenly between 22-24 prepared muffin cups, filling each mini muffin cup about ⅔ full – I like to use a small cookie scoop to do this.
- Add topping if desired. Sprinkle cinnamon-sugar on top of each muffin for extra flavor and a pretty finish.Optional: cinnamon-sugar for topping
- Bake. Bake on the oven's middle rack until a toothpick comes out clean (a few moist crumbs are ok), about 9-14 minutes. *Start checking at 9 minutes to prevent overbaking.
- Cool. Let the mini muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Storage: Store fully cooled pumpkin mini muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to one week, or freeze them for up to 3 months.
Variation Ideas:
- Chocolate chip version. If desired, fold in ½ Cup of mini chocolate chips to the batter for mini pumpkin chocolate chip muffins.
- Spice it up. Add a pinch of ground ginger or nutmeg for extra warm spices.
- Streusel topping. Skip the cinnamon-sugar and add a simple streusel topping (you can grab a delicious topping recipe from our pumpkin streusel muffins recipe!).
- Maple glaze. Drizzle cooled muffins with a simple maple glaze made from powdered sugar and maple syrup.
Nutrition
Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1315IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.4mg
