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

How to Make Pumpkin Mini Bites/Muffins


  1. Preheat oven to 350 degrees.
  2. Using 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.
  3. In a separate bowl, sift together the remaining ingredients, except for the raisins and nuts.
  4. Set mixer to low speed and add the dry ingredients to to the wet a little at a time. Mix until incorporated.
  5. Add raisins and nuts to the mixture. Do not overbeat now.
  6. Prepare mini muffin pan by spraying with baking spray containing flour. If you don't have it, just grease and flour pan, including edges.
  7. Fill muffin cups about 2/3 full. (I use my small cookie scoop. It makes it easy to fill and make uniform size muffings.
  8. Bake at 350 degrees for 30 minutes per pan full. Sometimes I get an extra six after the second pan full.
  9. Let 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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