Pumpkin Almond Mini Muffins Recipe - Allrecipes.com
Pumpkin Almond Mini Muffins Recipe
  • READY IN 35 mins

Pumpkin Almond Mini Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 36 mini muffins Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. Whisk 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.
  3. Stir 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.
  4. Bake 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.
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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.
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Reviews More Reviews

Nov 02, 2013

Loved these muffins for breakfast this fall morning! I had only whole almonds so I chopped them up to put on top. I also omitted the sprinkling of powdered sugar at the end. Delicious way to start my day.

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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