Saturday, April 28, 2012

Pumpkin Spice Mini Muffins

Very yummy!! - I now double this recipe because I can use a whole can of pumpkin.  That means less measuring for me.  These also freeze well.  So make a batch to eat and a batch to freeze. 

Pumpkin Spice Mini Muffins
Makes approx 36 mini muffins
36 muffins = 1 pp+
24 muffins = 2 pp+
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 of a medium sized banana, mashed
  • 1/4 cup olive oil (applesauce)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (not pumpkin pie filling) - when doubling this recipe use the whole can
  • 1/2 cup skim milk

  1. Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda and spices in a large bowl.
  2. In a separate bowl, whisk together mashed banana, oil, honey, vanilla extract, pumpkin and skim milk until blended well.
  3. Stir dry ingredients into wet ingredients in three batches. Do not overmix. Spray a 24 count mini muffin pan with non-stick spray and fill the cups to the top. Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.

Adapted from:  Iowa girl eats

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