These mini muffins are cute, easy, and so good. They're not too sweet. Spiced just right. Perfect with a cup of coffee.
PUMPKIN WALNUT MINI MUFFINS
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup brown sugar
1/4 cup Steen's cane syrup (or dark corn syrup or molasses)
2 large eggs
1 cup pumpkin
1/2 cup canola oil (or vegetable oil)
1/3 cup milk
1 tsp vanilla
Zest of an orange
1/2 cup finely chopped walnuts
Preheat oven to 350 degrees. Line 2 mini muffin tins with liners (or grease them well).
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Gently stir with a whisk until combined. Set aside.
In a medium bowl, whisk brown sugar, syrup and eggs. Add pumpkin, oil, milk, vanilla and orange zest. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over mix! That will make the muffins tough. Gently stir in the walnuts.
Spoon evenly into the lined muffin cups. I use a small scoop but you can also use a tablespoon. This makes them all the same size.
Bake in preheated oven for 10 minutes.
*If you prefer big muffins, bake them in a regular muffin tin for 17-19 minutes.
Yet another way to get your pumpkin fix. Enjoy!
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