Pumpkin Mini Muffins

26 Oct

I made these yummy minis as a thank you to a fantastic person who spent approximately 48 hours trying to fix my busted laptop. He was my technological hero for talking to some dude in India for almost five hours straight. These muffins were supposed to be cut in half and filled with a sweetened cream cheese spread. I was lazy so bought a tub of whipped cream cheese and topped as I ate. Just as good I’m sure. The muffins themselves were very moist and the walnut pieces added a tasty crunch. These make a great autumn treat and pack up for a cute seasonal gift.

Pumpkin Mini Muffins
Makes a TON of mini muffins…seriously, dozens/adapted from this recipe

Here’s what I used:

  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 4 eggs
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what I did:

  1. Blend together all of the dry ingredients in a large bowl.
  2. Mix in all other ingredients.
  3. Spoon batter into a greased mini muffin tin.
  4. Bake at 325 degrees for about 15 minutes or until a toothpick comes out clean.
  5. Let cool completely before eating.

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