Pumpkin Crunch Mini Muffins | Recipes

Pumpkin Crunch Mini Muffins

(32) Ratings:
Prep Time:
Baking Time:
Makes:24 mini muffins
Freezing:excellent

These muffins may be mini, but they pack a huge punch of delicious pumpkin flavour! With cinnamon, cloves and nutmeg, they also have just the right amount of spice.

Ingredients

1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL granulated sugar
1 tbsp 15 mL baking powder
1/2 tsp 2 mL salt
1/2 tsp 2 mL cinnamon
1/4 tsp 1 mL cloves
1/4 tsp 1 mL nutmeg
1/2 cup 125 mL dried cranberries, optional
2/3 cup 150 mL milk
1/2 cup 125 mL canned pumpkin purée (not pie filling)
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1 egg
brown sugar

Directions

  1. Preheat oven to 400º F (200º C). Grease 24 mini muffin cups or line with paper liners.
  2. Combine flour, sugar, baking powder, salt, cinnamon, cloves, nutmeg and cranberries in large mixing bowl. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
  3. Add milk mixture to flour mixture, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
  4. Bake in preheated oven for 15 to 18 minutes, or until golden.

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