This mini muffins are tiny, but they big in flavor and full of deliciousness in every bite. This muffin is for people who enjoy a subtle pumpkin flavor, really subtle almost like there’s no pumpkin here. But as I always say, feel free to add fall spices like all spice or nutmeg for a stronger flavor. I am just not a fan of strong fall spices but that does not mean I cannot enjoy fall baking.
Ingredients
- 5 tbsp All-Purpose Flour
- 2 tbsp Cornmeal
- 1/4 cup granulated Sugar
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Cinnamon
- 1/8 tsp Salt
- 1 Egg
- 2 tbsp Pumpkin Pie Filling
- 1 tbsp Vegetable Oil
- 1/2 tsp Vanilla Extract
Instructions
- Pre-heat the oven to 350F. Spray mini muffin tin with oil or line with a muffin liner Set aside.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, manually mix the egg, pumpkin, vegetable oil, and vanilla extract.
- To the dry ingredients, pour the wet ingredients and gently mix until fully combined. Stop as soon as no more visible flour, do NOT over mix to avoid getting a tough bread.
- Transfer in prepared muffin tin and gently shake pan to even out the batter.
- Bake at 350 degrees for 13 minutes or until toothpick comes out clean.
