Mini Pumpkin Muffins

As I mentioned in my last post about pumpkin doughnuts, I’m deep into fall baking, which has all been pumpkin-related so far. After my friends and I ate all of those pumpkin doughnuts in a matter of a few hours, I was left with nothing to share with our family that was visiting the next day. I wasn’t going to give up an opportunity to bake for other people (less for me to eat, hooray!), so I got out another can of pumpkin and just kept right on baking.

I made pumpkin oatmeal cookies too (look for those in a couple of days) but these muffins were my personal favorite. These are moist, soft, and full of pumpkin and fall spice flavors. I added some golden raisins, which I thought was a nice touch, although my 4-year-old niece disagreed. (Note to self: add chocolate chips instead next time she comes over.)

I made these muffins as minis, which are the perfect size for a little snack, and also gave us tons to relish over several days.

P.S. If you’re looking for more pumpkin, apple, and salted caramel recipes, click on the image below to see my fall recipe collection:

Mini Pumpkin Muffins

Yield: 36 mini muffins


  • 2 1/4 cups white whole wheat flour or all purpose flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie)
  • 1/3 cup buttermilk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs


  1. Preheat oven to 350°F. Line a mini muffin tin with paper liners.
  2. In a large bowl, stir together flour, pumpkin pie spice, ginger, baking soda, and salt. Add raisins and make a well in the center.
  3. In a medium bowl, combine brown sugar, pumpkin, buttermilk, oil, molasses, vanilla, and eggs. Whisk together until combined.
  4. Pour wet ingredients into the well in the dry ingredients bowl. Mix until everything is just combined. Fill each muffin liner until 3/4 full with batter.
  5. Bake for 12 minutes until a toothpick inserted in the center comes out clean.


Adapted from Cooking Light

12 Comments on Mini Pumpkin Muffins

    • Stephanie
      September 26, 2012 at 1:43 pm (10 years ago)

      @Laura – I agree on both counts! I’m a sucker for any mini desserts.

  1. Karis' Kitchen
    September 26, 2012 at 5:35 am (10 years ago)

    I haven’t made pumpkin anything yet this season and this recipe looks like the perfect start! Even better, I have all the ingredients on hand, so I could easily make these today 🙂
    Karis’ Kitchen recently posted The INdustri Café

    • Stephanie
      September 26, 2012 at 1:45 pm (10 years ago)

      @Karis – go for it! It’s actually officially fall now (although it’s still hot where I live) so pumpkin baking is a necessity 🙂

    • Stephanie
      September 26, 2012 at 1:46 pm (10 years ago)

      @the wicked noodle – thanks Kristy! I’m SO excited to see your all-time favorite cocktail – I’ve been waiting since your post about IFBC!

  2. Julia
    October 7, 2012 at 1:16 pm (10 years ago)

    Fall goodness! These were a hit at our house this weekend.

    • Stephanie
      October 7, 2012 at 8:13 pm (10 years ago)

      @Julia – I’m so glad you guys enjoyed them! I have some more pumpkin recipes coming up that I bet you’ll love.

4Pingbacks & Trackbacks on Mini Pumpkin Muffins

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