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


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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

How to Make Pumpkin Mini Bites/Muffins


  • 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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