Mini Pumpkin Muffins

    TheBritishBaker

    Mini Pumpkin Muffins

    Recipe photo: Mini Pumpkin Muffins
    10

    Mini Pumpkin Muffins

    (426)
    25min


    383 people made this

    About this recipe: These muffins are moist, lightly spiced and packed full of flavour. They are perfect for dessert, afternoon tea, elevenses or popping into packed lunches.

    Ingredients
    Makes: 48 mini muffins

    • 225g plain flour
    • 110g dark brown soft sugar
    • 100g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 115g melted unsalted butter
    • 250g pumpkin puree
    • 175g mini butterscotch chips

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease mini-muffin tin.
    2. Sieve together the flour, dark brown soft sugar, caster sugar, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt into a large bowl.
    3. Whisk together the eggs, butter and pumpkin puree in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the mini butterscotch chips; pour into each hole of the muffin tin to about 3/4 full.
    4. Bake in preheated oven until a skewer inserted into the centre of a muffin comes out clean, 10 to 12 minutes.

    Ingredients

    Butterscotch chips are like chocolate chips, but are flavoured with butterscotch flavouring. You can find these in the larger supermarkets in the baking aisle or purchase online. Alternatively, you can use chocolate chips instead.

    Cook's note

    You can also use this recipe to make regular sized muffins or cupcakes. Simply adjust the baking time accordingly.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (426)

    Reviews in English (320)

    TheBritishBaker
    0

    Not the nicest and most professional looking muffins but these really had quite a nice taste. I followed the recipe exactly other than to double the amount of cinnamon. This recipe made 18 regular sized muffins. I cooked these for 20-25 minutes.  -  12 Jan 2013

    by
    114

    Like others, I wasn't too sure about the butterscotch and pumpkin combo. I made half with, and half without the chips - by FAR the muffins with the butterscotch chips were the hit! The butterscotch flavor pairs perfectly with the spices and makes for a totally fantastic taste experience...you'll definitely want to give this recipe a try!  -  19 Mar 2008  (Review from Allrecipes US | Canada)

    by
    85

    I made no changes to this recipe. These came out great! I've got a Girls Night Out tonight so I made these today for tomorrow's breakfast. (Never know how hungover you'll be the next day.) Simple enough to throw together. I did have full-sized and the other half mini-sized, for the kids. These are very good and great for rainy Sunday mornings. I bought a large can of pumpkin, which I only needed a third of. I froze the rest in one-cup servings, so I can just thaw out the pumpkin and make these again. For those of you who worry about the chips sinking to the bottom and burning, toss them in a bit of the dry ingredients, then fold into the muffin batter. No sinking here!  -  20 Sep 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate