Mini Pumpkin Muffin Bites Recipes

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI PUMPKIN MUFFIN BITES

Steps:

• Preheat the oven to 350.
• Spray 10 holes in a mini muffin pan with non-stick baking spray. Set aside.
• In a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix until well blended.
• Add the flour, pumpkin pie spice, baking soda, and salt to the bowl. Stir together, just until incorporated. Do not over mix.
• Divide the batter between the prepared muffin holes, and bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the pan from the oven and allow the mini muffin bites to cool completely, before removing them from the pan.
• In a small bowl, whisk together the confectioner's sugar and milk. You want the glaze thick, but if it needs thinned, add a little more milk until the desired consistency is reached.
• Drizzle the glaze over the tops of the cooled mini pumpkin muffin bites.
• Serve immediately or store in an air tight container at room temperature for up to 5 days.