Mini Pumpkin Sprinkle Muffins
I know buying pumpkin mini muffin from the store is a lot easier, but these are so simple and easy to make, they’re perfect. My toddler ate 4 in one sitting and that’s not like him. I’m not sure if they were delicious or if it was the sprinkles, either way, he enjoyed them!
5 minutes
12 minutes to 15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 67 |
| Fat: | 2 g |
| Carbohydrates: | 11 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 19 mg |
| Fiber: | 0 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 36
Ingredients
- 2 whole2 whole2 whole Pastured Eggs
- 0.75 cup0.75 cup0.75 cup Cane Sugar
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.333 cup0.333 cup0.333 cup Almond Milk
- 0.333 cup0.333 cup0.333 cup Olive Oil
- 2 cup2 cup2 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 2 Tbsp2 Tbsp2 Tbsp Pumpkin Pie Spice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees.
- Line a mini cupcake pan with cupcake liners. Set aside.
- In a stand mixer, add all ingredients and blend until the batter forms. Pour muffin batter into the mini cupcake pan. Top with sprinkles (optional). Place in oven and bake for 12-15 minutes.
- Enjo!
Notes
I replaced the maple syrup for the Trader Joe’s pumpkin butter in half of the batter. It was delicious.
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