Pumpkin Almond Mini Muffins

Pumpkin almond mini muffins are perfect for popping in your mouth and are just the right size for kids.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 312 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 4 eggs
• canola oil cooking spray
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.75 teaspoon ground cinnamon
• 0.25 cup packed brown sugar
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.75 cup pumpkin puree
• 0.25 teaspoon ground allspice
• 0.25 cup sliced almonds
• 0.75 cup coconut oil
• 0.25 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.

Step 2

Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.

Step 3

Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.

Step 4

Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.