Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering mini muffins that pack a punch of seasonal flavor in every single bite! Imagine tiny, soft pumpkin-spiced treasures glazed with a sweet, delicate drizzle that will make your taste buds dance with joy. These mini muffins are not just a recipe; they're a celebration of fall's most beloved flavors, perfectly portioned for snacking, sharing, or secretly devouring all by yourself.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together until all dry ingredients are well incorporated.
- In a separate medium bowl, mix the pumpkin puree and vegetable oil until smooth and fully blended.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix the batter.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and milk in a small bowl until smooth and drizzling consistency.
- Once muffins are completely cool, drizzle the glaze over the top of each mini muffin using a spoon or piping bag.
- Allow glaze to set for 5-10 minutes before serving. Enjoy your Glazed Cinnamon Pumpkin Spice Mini Muffins!
Tips
- Use fresh spices for the most vibrant flavor - if your cinnamon and nutmeg are more than 6 months old, replace them!
- Don't overmix the batter - stop stirring as soon as the dry and wet ingredients are just combined to keep the muffins tender.
- Use a cookie scoop for uniform muffin sizes and even baking.
- Let the muffins cool completely before glazing to prevent the glaze from melting.
- For extra flavor, try adding a pinch of ground ginger or a dash of vanilla extract to the batter.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 9g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
