Why do mini-muffins taste better than all the other sized muffins? I made 48 of these little things around 5 p.m. yesterday and less than a dozen remain. My roommates devoured them in 20 minutes flat, claiming they're the best pumpkin muffins they had ever eaten. Needless to say, this recipe is a true crowd pleaser. It's also dairy-free and can be made low fat without sacrificing taste or texture. Perfect.
This recipe is part of my quest to consume all things pumpkin during the fall months. So far, so good!
Pumpkin Muffins (Dairy-Free)
Makes 48 mini or 24 regular size muffins
2 cups flour
1 cup whole wheat flour
1/2 cup quick oats
1/2 cup granulated white sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 15-oz can of pumpkin
1/2 cup canola oil (optional)
1/2 cup brown sugar
2 tbsp honey
1/2 cup unsweetened almond milk (double if omitting oil)
2 eggs, lightly beaten
Brown sugar for topping
- Preheat oven to 350 degrees and prepare 24-cup mini-muffin tin or 12-cup muffin tin with non-stick spray.
- Whisk flour, wheat flour, oats, granulated sugar, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside.
- In a large bowl, combine pumpkin, oil (if using), brown sugar, honey, almond milk, and eggs. Mix until completely combined.
- Fold in flour mixture until all ingredients are just incorporated. Batter will be thick and lumpy.
- Fill muffin tins about 3/4 full and sprinkle brown sugar on top. Bake for 15 minutes for mini-muffins and 20 minutes for regular muffins.
If you omit the oil in this recipe, you will save calories and fat. Feel free to stir in chocolate chips, craisins or walnuts to really make the recipe your own.
TGIF! Enjoy your weekend everyone.