These mini pumpkin muffins are the perfect blend of fluffy, sweet, and spiced goodness. They’re easy to whip up, making them a family-friendly treat for any occasion. With the added tanginess of sourdough discard, you’ll find this recipe absolutely irresistible!
Table of Contents
Easy Mini Pumpkin Muffins with Sourdough Discard
Why You’ll Love These Mini Pumpkin Muffins
These mini pumpkin muffins are not just adorable but also packed with flavor. The combination of warm spices and moist pumpkin creates a comforting bite that feels like a hug from the inside. Plus, they are simple to make, making them a perfect choice for busy mornings or snack time.
The Perfect Fall Treat
As the leaves turn and the air gets crisp, these mini pumpkin muffins will help you embrace the essence of fall. Their delightful aroma fills your kitchen, creating a warm and inviting atmosphere that brings everyone together. They’re also great for sharing with friends and family!
Gathering Your Mini Pumpkin Muffin Ingredients
For the Delicious Muffins
- 2 cups all-purpose flour
- 1 ¼ cups brown sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup canned pumpkin (do not use pumpkin pie mix)
- ½ cup unfed sourdough discard
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil or coconut oil
- ¼ cup milk
For the Sweet Crumb Topping
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Step-by-Step Guide to Making Mini Pumpkin Muffins
Preparing Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make cleanup a breeze.
Mixing the Muffin Batter
In a large mixing bowl, combine all the muffins ingredients. Using a hand mixer, blend everything until it’s well combined. The batter should be smooth and inviting, with a hint of spice that tickles your senses.
Creating the Sweet Topping
In a separate small bowl, mix together the topping ingredients: white sugar, brown sugar, and cinnamon. Give it a good stir with a fork or whisk until everything is well combined.
Assembling and Baking the Muffins
Pour the muffin batter into the lined muffin cups, filling them about two-thirds full. Generously sprinkle the sweet topping mixture over each cup. Bake for 18 to 20 minutes, checking for doneness with a toothpick around 16 minutes. When the toothpick comes out clean, your muffins are ready!
Tips for Perfect Mini Pumpkin Muffins
Using the Right Pumpkin Puree
Always use canned pumpkin puree, not pumpkin pie mix. The latter contains added sugars and spices that can alter the flavor of your muffins.
Adjusting for a Full Can of Pumpkin
If you have a whole can of pumpkin, feel free to double the recipe quantities. Enjoy more of these delightful treats!
The Optional Topping
The crumb topping is optional but highly recommended for an extra layer of sweetness and texture. It adds a delightful crunch that complements the moist muffins.
Preventing Topping Mishaps
Be cautious when removing your muffin tin from the oven. Sometimes, the topping can fall into the oven. Placing a sheet pan underneath catches any crumbs and keeps your oven clean.
Milk and Oil Choices
You can use various oils like safflower, vegetable, or coconut oil for this recipe. However, I recommend sticking to regular milk for the best results, as milk alternatives have not been tested.
Delicious Variations for Your Muffins
Adding Chocolate Chips
For a sweet twist, mix in about 1 cup of chocolate chips into the batter. The chocolate melts beautifully, creating a scrumptious contrast to the pumpkin flavor.
Incorporating Nuts
Add approximately 1 cup of chopped nuts, like pecans or walnuts, to the batter for a delightful crunch. This addition will elevate your muffins to another level!
Storing Your Mini Pumpkin Muffins
Store leftover mini pumpkin muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag, and they’ll last for up to three months.
FAQs
What ingredients do I need for mini pumpkin muffins?
You will need all-purpose flour, brown sugar, baking soda, salt, spices, canned pumpkin, sourdough discard, eggs, vanilla extract, oil, and milk. For the topping, you need sugar and cinnamon.
How do I make mini pumpkin muffins step by step?
First, preheat your oven and prepare the muffin tin. Mix the muffin ingredients and then the topping. Pour the batter, sprinkle the topping, and bake until done.
Can I make mini pumpkin muffins ahead of time?
Yes! You can prepare them ahead of time and store them for later. They taste wonderful even after being stored.
How should I store leftover mini pumpkin muffins?
Store them in an airtight container at room temperature for three days or freeze them for up to three months.
Related Recipes to try
- Spanakopita Muffins
- Blueberry Muffins With Streusel
- Sourdough Blueberry Muffins
- Greek Yogurt Blueberry Muffins
- Blueberry Muffin Bread
- Blueberry Muffins
Conclusion
These mini pumpkin muffins are perfect for any occasion, from cozy family gatherings to simple afternoon snacks. They capture the essence of fall in every bite. For more delightful recipes, explore options on Pinterest and let your culinary creativity flow. Enjoy baking and sharing these treats!
Delicious Mini Pumpkin Muffins to Fall in Love With
Equipment
- skillet
- baking sheet
- mixing bowl
- whisk
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1 ¼ cups brown sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup canned pumpkin do not use pumpkin pie mix
- ½ cup unfed sourdough discard
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil or coconut oil
- ¼ cup milk
- For the topping:
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine all muffin ingredients. Mix with a hand mixer until well combined.
- In a separate small bowl, combine topping ingredients (sugars and cinnamon). Mix well with a fork or whisk.
- Pour batter into the lined muffin tin, filling each cup about two-thirds full.
- Generously sprinkle the topping mixture over the batter in each muffin cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around 16 minutes as oven times may vary.
Notes
– Use canned pumpkin puree rather than pumpkin pie mix.
– If using an entire can of pumpkin, double the recipe quantities.
– Milk alternatives (almond, coconut) have not been tested; regular milk is recommended.
– Neutral oils (safflower, vegetable, coconut) are suitable.
– Variations: Add approximately 1 cup of chocolate chips or nuts (pecans, walnuts) to the batter.
– Caution: The topping may fall into the oven when removing the pan; placing a sheet pa
