Real Recipes From Real Home Cooks ®

pumpkin mini bites/muffins

(1 rating)
Recipe by
Laura Ashley
naugatuck, CT

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 rating)
yield 12 , approximately, with 4 bites each
prep time 30 Min
cook time 30 Min

Ingredients For pumpkin mini bites/muffins

  • 4 lg
  • 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.