Get ready to transform your kitchen into a cozy autumn haven with these irresistible Mini Pumpkin Molasses Muffins! Imagine biting into a perfectly spiced, bite-sized treat that captures the essence of fall in every single morsel. These adorable mini muffins are not just a recipe – they're a warm hug for your taste buds, packed with rich pumpkin flavor, deep molasses sweetness, and a symphony of warming spices that will make your entire home smell like a bakery dream.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup molasses
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin with butter or cooking spray, or line with mini muffin paper liners.
- In a large mixing bowl, whisk together pumpkin puree, molasses, sugar, and eggs until smooth and well combined. Ensure all wet ingredients are thoroughly integrated.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps remove any lumps and evenly distribute the spices.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with the batter. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving for extra sweetness.
Tips
- Always use fresh spices for the most vibrant flavor – old spices can make your muffins taste dull.
- When mixing wet and dry ingredients, use a gentle folding technique to keep the muffins light and fluffy.
- Don't overmix the batter – stop stirring as soon as the ingredients are just combined to prevent tough muffins.
- Use a cookie scoop for perfectly uniform mini muffins that bake evenly.
- Check doneness early – mini muffins can quickly go from perfectly baked to overdone.
- Let the muffins cool slightly in the pan to help them set and prevent breaking.
- For an extra touch of elegance, consider a light dusting of powdered sugar or a simple vanilla glaze.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 15g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
