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As the leaves begin to change and the air turns crisp, the aroma of pumpkin spice wafts through the kitchens of home bakers everywhere. Mini pumpkin muffins are the epitome of fall comfort food, offering a delightful blend of sweetness and warmth that captures the essence of the season. These tiny treats are not only scrumptious but also versatile, making them a perfect addition to breakfast tables, coffee breaks, and festive gatherings.

Mini Pumpkin Muffins

Embrace the cozy vibes of fall with these delightful mini pumpkin muffins! Perfectly sized for sharing, they combine the richness of pumpkin puree with warm spices for a sweet treat that's as versatile as it is tasty. Ideal for breakfast, snacks, or festive gatherings, these muffins are simple to make with ingredients you likely already have. Enjoy them plain or dress them up with frosting for an extra touch of indulgence. Celebrate the season with this baked delight!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

Optional: Cream cheese frosting for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and all ingredients are well incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

          Add Nuts (if using): Fold in the chopped walnuts or pecans if you’re using them for added crunch.

            Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.

              Bake: Place the muffin tin in the preheated oven and bake for about 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Optional Topping: If desired, once cooled, you can frost the mini muffins with cream cheese frosting for an extra delicious touch!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins