Pumpkin Spice Mini Muffins

I don’t know about you, but muffins are one of those things that I immediately think of when I am looking for a breakfast idea. They are simple to make, can freeze and be pulled out later for on the go mornings, or can be eaten for a snack later in the day. Yesterday morning, the kids got up and I decided to change things up from their normal cereal or oatmeal breakfast. I made these mini muffins and the kids happily ate them up. Add in a side of their favorite yogurt and they were happy kiddos!! These had a “spice cake” taste to them and were a perfect addition to my morning coffee!! Yum!


1 cup Pumpkin puree
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour

1 tbsp sugar
1/2 tsp cinnamon


 In a bowl, combine the pumpkin, sugar, vegetable oil, and eggs. Once mixed, slowly add in the pumpkin pie spice, cinnamon, baking soda, salt, and flour. Spray or grease a mini muffin tray (you can use a large muffin tray if desired, cooking time just needs to be adjusted). Pour batter into each muffin cup until just about full. In a separate small bowl, combine the cinnamon and sugar. Sprinkle mixture lightly on top of each muffin cup. Place in preheated oven, 350, and bake for about 13 minutes. If using large muffin cups, bake about 16 minutes. Remove and serve. *If freezing for later, be sure to cool completely first, then store in a airtight container

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