Real Recipes From Real Home Cooks ®

mini pumpkin muffins

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This great-looking recipe came from the Sunday newspaper. Couldn't be quicker or easier, and is guaranteed to be yummy! Photo:

★★★★★ 1
serves Makes 20 servings, 3 muffins each
prep time 10 Min
cook time 20 Min

Ingredients For mini pumpkin muffins

  • 1 c
    whole-wheat or all-purpose flour
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1 c
    packed light brown sugar
  • 1/4 c
    vegetable oil
  • 1 can
    (15 oz.) libby's 100% pure pumpkin
  • 2 lg
    eggs, slightly beaten
  • 1 c
    lowfat granola cereal, crumbled

How To Make mini pumpkin muffins

  • 1
    In a small bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Beat sugar and oil in a medium mixing bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture.
  • 2
    Spoon batter into muffin cups which have been greased or paper-lined. Fill 2/3 full. Sprinkle each muffin with about 1/2 teaspoon of crumbled granola. Press the granola lightly into the batter.
  • 3
    Bake in a preheated 350-degree oven for 15 to 20 minutes, or until a wooden toothpick inserted into the middle comes out clean.
  • 4
    Cool in the pans for 10 minutes; remove to wire racks to cool completely. Store in covered containers or resealable plastic bags.