Mini Pumpkin Muffins
Hey everyone!
Fall is in the air… Ok, maybe it’s the smell of my candles burning. Let’s get real, it’s 85 degrees outside! We went to the pumpkin patch today and sweated our brains out.
At any rate, I thought it was time to share my delicious pumpkin muffin recipe. I make these all the time… just ask my friends. It’s my go-to recipe when we need to bring a potluck dish to an event. So I like to have a few extra cans of pumpkin in the pantry on any given day.
The littles especially, gobble them up! I’ve adapted this slightly from a few other recipes that I’ve tried. I find that the key to the moisture is the coconut oil and apple sauce, and the pumpkin puree of course! It’s odd, but butter just doesn’t taste as good in these as the coconut oil does.
They’re so tasty that I make them all year round! Who says you have to wait until Fall for pumpkin treats? The girls absolutely LOVE these, and I have to admit they are up there on my list as well. No other muffin is quite as moist as this one.
Lily was absolutely thrilled to be mommy’s little helper with these treats. Maybe she was just excited about eating them once they were done, not sure? But she lit up when I told her she could wear her apron. I have to say that this was the first time she actually sat long enough to “help” me bake something. Usually she’s over it after 5 minutes, haha!
Here are step by step directions demonstrated by my cuties:
First, you’ll want to make sure you have all the ingredients.
- 2 c. all purpose flour
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 large eggs
- 1/2 c. coconut oil
- 1/2 c. apple sauce
- 1 15 oz. can pumpkin puree
I like to get all of the ingredients out first, then put them away as I go.
Start by mixing the dry ingredients together in a small bowl. First, the flour.
Next, the salt, baking soda, baking powder and cinnamon…
Then, a dash of nutmeg. It’s ok, Emma. You’ll get to help mommy when you’re bigger 
Give those dry ingredients a quick toss to combine. I use a whisk which seems to work well.
Then you’ll get a second bowl for the wet ingredients.
Start with cracking four large eggs in a bowl.
Next, the applesauce.
And the coconut oil.
The brown sugar.
The granulated (white) sugar.
Now, mix those together for about 30 seconds on high. I’m too lazy to deal with the clumps of brown sugar, but no one has ever complained
It may look a little funky as the coconut oil hardens a bit when it meets the cold eggs and apple sauce. Don’t worry. It’ll be just fine!
When the mixture is well combined, add your pumpkin puree.
It will make the mixture very thick, even without the dry stuff.
Next, slowly add the dry ingredients to the wet mixture.
Mix on low. It’ll be thick, but once it’s all added it’ll look right–I promise 
Once it’s all combined it should look something like this.
Don’t forget to spray your muffin tins before you put the batter in. #donethatbefore It doesn’t end well.
Use an ice cream server to scoop batter into tins about 3/4 full. Or all the way full if you want!
Now they’re ready for the preheated oven! Bake at 350 for 12-15 minutes, depending on your oven. Just check that the center’s not too doughy when you take them out. I use a toothpick.
And voila! Yummy muffins…
Let cool, and enjoy with a big glass of milk…
Or just scarf them down without the milk. You know, whatever floats your boat!
Happy Baking, and Happy FALL Y’all… Let me know how yours turn out!
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