Ingredients Jump to Instructions ↓

  1. 3 1/4 cups All-purpose Flour

  2. 2 tsp Baking Soda

  3. 1 tsp Ground Nutmeg

  4. 2 cups Solid Pack Pumpkin Puree

  5. 1 cup Vegetable Oil

  6. 1 tsp Salt

  7. 1 1/2 tsp Ground Cinnamon

  8. 3 cups White Sugar

  9. cup Water

  10. 4 Eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Mix all the dry ingredients, make sure everything is evenly mixed in.

  3. Mix all wet ingredients, incorporating fully.

  4. Slowly add dry ingredients to wet, mixing in thoroughly before adding more.

  5. Spray mini muffin pans with a non-stick baking spray and fill with pumpkin batter. They will not raise too much, so be sure to fill almost full.

  6. Bake at 350 degrees approx 15 minutes.

  7. Cool completely before frosting. (frosting recipe follows)

  8. Maple Praline Pecan Frosting 1 stick of butter 8 0z cream cheese 2c powdered sugar 1/2 c maple syrup 1 c chopped or smashed praline pecans Simply blend together the butter and cream cheese, add powdered sugar; blending again. Add maple and pecans stirring until combined. Frosting will be more liquid than a cake frosting, so an easy and even way to coat the mini muffins is to hold them and dip them into the frosting then swirl and let the excess drip off. Can top the finished muffins with a pecan half or chopped pieces if so desired.


Send feedback