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Pumpkin Almond Mini Muffins
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Irresistible bite-sized pumpkin almond muffins, perfect for kids.
Ingredients:
  • canola oil cooking spray
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground allspice
  • 0.25 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup pumpkin puree
  • 0.75 cup coconut oil
  • 0.25 cup sliced almonds
  • 0.25 cup confectioners' sugar
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and prepare 36 mini muffin cups by spraying them with cooking spray or lining them with paper liners.
  • In a bowl, combine flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice. In a separate bowl, use an electric mixer to blend white sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in pumpkin and coconut oil until just combined.
  • Combine the flour mixture with the pumpkin mixture until the batter is thoroughly mixed. Fill the prepared muffin cups with the batter, leaving a 1/4-inch space from the top, and top with almond slices.
  • Bake in the preheated oven for 11 minutes or until a toothpick comes out clean. Cool in the pans for 2 minutes, then transfer to a wire rack. Cool for an additional 5 minutes before dusting with confectioners' sugar.

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