Mini Spiced Pumpkin Muffins

Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 24 muffins (serving size: 1 muffin)

Ingredients

• 1 1/2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  cinnamon
• 1  teaspoon  ground ginger
• 1/2  teaspoon  nutmeg
• 1/4  teaspoon  ground cloves
• 4  tablespoons  unsalted butter, at room temperature
• 1/2  cup  packed light brown sugar
• 1  large egg
• 1  tablespoon  vegetable oil
• 1/2  cup  whole milk
• 1/2  cup  canned pumpkin puree
• 1/4  cup  pumpkin seeds (pepitas)

Preparation

1. Preheat oven to 350ºF. Grease 24 mini muffin cups or insert paper liners.

2. Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

Nutritional Information

Calories:

85

Fat:

4g (sat 2g)

Protein:

2g

Carbohydrate:

12g

Fiber:

1g

Cholesterol:

15mg

Sodium:

81mg