Pumpkin Muffin Bites Recipe Mini Muffins

FLOURLESS SPICED PUMPKIN MUFFIN BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
• Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
• Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

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.

MINI PUMPKIN MUFFINS

Steps:

• Preheat oven 350.
• Line with papers or grease mini muffin pans.
• Combine flour, spice, soda, powder and salt in small bowl.
• Beat sugar and oil in mixer bowl until blended.
• Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
• Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
• Bake 15 to 20 minutes or till tests clean with toothpick.
• Cool in pans 10 minutes; remove to wire rack to cool completely.
• Store covered or in plastic bag.