Pumpkin Mini Bites/Muffins

Laura Ashley


I've been making this recipe for years. Originally they were frosted with a vanilla cream cheese frosting. All the kids and grownups agree that these are better without the frosting. I do too!Great for freezing and taking a few in the morning for a quick on the go breakfast.

★★★★★ 1 vote
12, approximately, with 4 bites each
30 Min
30 Min


4 large
1 1/2 c
light brown sugar, pressed firmly
2/3 c
granulated sugar
1 c
applesauce, unsweetened
15 oz
can pumpkin (not pumpkin pie filling)
2 c
all purpose flour, sifted
3 tsp
ground cinnamon
2 tsp
baking powder
1 tsp
baking soda
1 tsp
1 c
1/2 c
walnuts, chopped or pieces


1Preheat oven to 350 degrees.
2Using an electric mixer at medium speed, combine the eggs, sugar, applesauce and pumpkin, one at a time until mixture is as light and fluffy as possible.
3In a separate bowl, sift together the remaining ingredients, except for the raisins and nuts.
4Set mixer to low speed and add the dry ingredients to to the wet a little at a time. Mix until incorporated.
5Add raisins and nuts to the mixture. Do not overbeat now.
6Prepare mini muffin pan by spraying with baking spray containing flour. If you don't have it, just grease and flour pan, including edges.
7Fill muffin cups about 2/3 full. (I use my small cookie scoop. It makes it easy to fill and make uniform size muffings.
8Bake at 350 degrees for 30 minutes per pan full. Sometimes I get an extra six after the second pan full.
9Let cool a moment in pan then turn out onto cooling rack. As they cool and mature, the flavor only gets better.

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