PUMP!kin Mini-muffins

Lightly sweet, powerfully fragrant, on-the-go breakfast or tea muffins. Pumpkin need not be reserved to just the cold fall or winter; it is just as enjoyable in the hot, hot, heat of summer.


  • 1 15 oz. can pureed pumpkin
  • 1 1/2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. ground clove
  • 3/4 cup brown sugar
  • 1/2 canola oil
  •  2 eggs
  • 1 cup whole wheat flour
  • 2 tbs. cornstarch
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  1. Pre-heat oven to 425 degrees. Grease a regular or mini muffin pan.
  2. Whisk pumpkin, spices, oil, eggs and sugar until well combined
  3. Add in remaining ingredients and combine. Do not over-stir or else the muffins will bake flatly.
  4. Drop batter in to muffin tin until cups are 2/3 full.
  5. Bake for 10-12 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  6. Makes 12 regular sized muffins or 24 mini-muffins. 

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