Kims Virtuous Mini Pumpkin Muffins Food

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
• Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

MINI HEALTHY PUMPKIN MUFFINS FOR KIDS!

Steps:

• Preheat oven to 350°F.
• Spray mini muffin pan with nonstick cooking spray, or lightly grease with oil, or line with mini muffin liners and set aside.
• In a large bowl mix together the pumpkin, sugar, spices, and salt until smooth.
• Stir in the honey/maple syrup.
• Beat in the oil, egg, and vanilla extract.
• Add the flour and baking powder and gently mix until fully incorporated. Do not overmix.
• Scoop the batter into the mini muffin pan distributing it evenly among the cups.
• Bake for 11 - 12 minutes until toothpick inserted comes out clean or with a few crumbs.
• Cool in pan 10 minutes then remove to cool completely or serve while warm.