When I start to see the fall decor and Halloween candy hit the store shelves, it is like a green light to finally make my favorite mini pumpkin muffins again.
This recipe can also be made into regular-sized pumpkin muffins or pumpkin bread – we’ve included the baking times for 3 sizes in the recipe. This muffin recipe is a great base for other muffins such as banana muffins or apple muffins, and you can go with just plain fluffy muffins or substitute walnuts, pecans, or cranberries for the chocolate chips in the recipe below. Of course, you can skip the fruit and just make mini chocolate chip muffins!
These quick and easy-to-make mini muffins are the perfect little handheld treat for so many occasions.
These mini pumpkin muffins go great with coffee at any time of the day, or serve them at breakfast with greek yogurt with berries and granola or a batch of fluffy scrambled eggs and bacon.
Bring a batch of these muffins to your next holiday brunch or office holiday gathering. Everyone will be asking for the recipe! If you have time, make one batch of mini pumpkin muffins and another of mini apple or banana muffins.
We love to bring these to tailgates, as they are a fabulous late-morning treat or a quick little dessert after lunch. They’re pretty darn good the next morning too!
I often bring mini pumpkin muffins along on girls’ trips. Depending on the season or potential allergies in the group, I’ll vary the fruit and whether I include chocolate chips or nuts.
Have someone bring some mini quiches, someone else bring some berries, and add these muffins for a perfect morning with friends. Just add coffee and/or mimosas!
They make a great dessert or midnight snack too!
I often bring a batch of these to football watching parties or holiday get-togethers as a thoughtful hostess gift. Rather than bringing a typical bottle of wine or small trinket, leave your hostess with a ready-to-eat treat for the whole family to enjoy the next day.
This is such a quick and easy mini muffin recipe that you’re sure to make it many times during pumpkin season and beyond.
1) Preheat oven to 350°F. Lightly grease your mini muffin or loaf pans.
2) In a medium bowl, with a mixer on high, beat the softened butter and sugar together until creamy.
3) Adjust the mixer to low and beat in the eggs and vanilla until just combined.
4) In a separate bowl, combine flour, baking soda, and salt.
5) With the mixer on low, add the flour mixture gradually into the butter mixture, adding about 1/3 at a time.
6) Add the pumpkin, sour cream, cinnamon, and nutmeg. Mix briefly until just combined.
7) Fold in the chocolate chips, or substitute nuts or cranberries. Or leave the muffins plain – they have plenty of flavor on their own!
8) Portion the batter into the prepared muffin or loaf pans.
9) Bake as follows:
The secret ingredient, sour cream, makes these pumpkin muffins moist yet so light and fluffy.
You can leave out the chocolate chips altogether or use chopped dried cranberries, pecans or walnuts instead. Craving these muffins in a non-fall time of the year, substitute 1.5 cups of mashed banana for the pumpkin and skip the cinnamon and nutmeg.
Mixing Bowls – Love these lightweight, non-slip, easy-to-grip, BPA-free, dishwasher-safe mixing bowls.
Hand Mixer – This very affordable mixer comes with 2 beaters, a whisk attachment, and a storage case.
Wilton 24 Cup Nonstick Mini Muffin Pan
Wood Cake Stand With Dome – Great for displaying and serving at home.
2-Tier Wood Cupcake Server – A farmhouse-elegant serving option.
Cookie or Muffin Bakery Gift Boxes – These are about $1 each and would be a good way to give these mini muffins as a hostess or other gift. Secure with a festive ribbon, and you’re all set.
For another easy, quick breakfast recipe your kids will love, check out our Maple Sausage Pancake Muffins recipe. These are also great for tailgates, girls’ trips, and making ahead and keeping in the freezer for busy mornings.
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