Pumpkin Spice Muffins Recipe
These cute, pumpkin spice mini muffins are perfectly portioned for a sweet treat!
So if you know anything about me, you know that I love a good muffin. And I’m here to tell you that the apple does NOT fall far from the tree. Mini chef loves them just as much. Maybe more! But lately, I’ve noticed that if I give him a whole muffin, he’ll eat the entire thing and want more. So to remedy that, I started baking mini muffins on a more regular basis.
So far, it’s working out pretty well. I can give him a few and he feels like he got more than one without actually going overboard. It’s a win-win in my motherhood book.
The insides remain soft and pumpkiny which we love, and the pumpkin spice is definitely there without being overpowering.
Hope you enjoy these as much as we have!
More Healthy Muffin Recipes
Pumpkin Spice Muffins Recipe Card
Pumpkin Spice Muffins
Equipment
- Mini muffin pan
Ingredients
- 2 cups whole wheat pastry flour (affiliate link)
- 1 tbsp. baking powder
- 2 tsp. pumpkin pie spice (no sugar added)
- 2 large egg whites
- ⅓ cup honey
- ¾ cup unsweetened apple sauced
- 2 tbsp. oil (I used safflower)
- ¼ cup unsweetened almond milk
- 15 oz. can pumpkin puree (not pumpkin pie filling)
Instructions
- In a large bowl, whisk together the flour, baking powder and pumpkin spice.
- In a separate bowl, combine the remaining ingredients and whisk to combine.
- Combine the liquid into the flour and stir until smooth.
- Spoon into mini muffin tins (I used non-stick with a light spray of olive oil).
- Bake at 350 degrees F. for 40-50 minutes.
- Allow to cool and enjoy!
Pumpkin makes me feel all warm and cozy and “fallish”. These sound delicious! I think the idea of mini-muffins makes you feel like you are eating more without actually doing it. Great trick on our minds!
Marisha – Exactly!!
Just found your site and ready to try some things. I couldn’t find whole wheat pastry flour but did find white whole wheat flour. Will that work?
Stephanie – Yes, that should work. Welcome and enjoy!
I crave everything pumpkin! so excited for this recipe! you’re awesome!
Steph – Thank you! I hope you enjoy them!
what do you recommend as a substitute for almond milk – my son is allergice to tree nuts
thanks!
Erin – You can use regular milk too. 1% works well.
i love pumpkin so i definitely need to try these out 🙂
HFCG – I hope you enjoy them!
Love anything pumpkin this time of year!! I am always looking for breads and muffins that don’t add a ton of sugar. Can’t wait to try these!!
SS – Wonderful! I hope you enjoy them!
Jodi – I don’t recommend this batter for larger muffins. It won’t cook correctly. I’ll see if I can develop a different recipe for larger muffins.
Kelly – Fabulous! I hope you enjoy them!
I did!! I replaced the whole wheat flour with brown rice flour as I am not a gluten consumer. I find when I bake with alternative flours they product always comes out a little dense, but they are still very delicious!
Kelly – Fantastic!! Glad it worked out!
Kimberly – Thanks and enjoy!
My little man LOVES mini muffins! It used to be the only way I could get veggies into him. I’d make zucchini, carrot muffins and he would gobble them up, thinking they were a treat. Thanks for another wonderful recipe!
Irene – You’re welcome! I hope the munchkin likes them!
I just like muffins. All kinds (gluten-free) and all sizes. Definitely have to try these.
Jenni – I’m with you on that. Muffins are wonderful!
oh wow these are moist! I’m trying them for the first time in my babycakes mini muffin maker and I’m having to keep them in significantly longer than the banana muffins Tiff has on this site. I over filled the tins because I underestimated the cooking time so they are burning on the outside and too soft in the middle! oh well next batch i’ll make really mini teeny tiny muffins!
Clarisse – Ya, I’m not sure about that mini muffin maker either. You might try a batch in the over to see if there’s a difference.
First comment from 2 year old was “THIS IS GOOD! and yummy!” I thought I’d want more sweetness but i’ve been eating a lot of refined sugar lately, so I’ll go with the toddler’s opinion!
Clarisse – Wonderful! And yes, if you’ve had a lot of sugar lately, they won’t taste all that sweet to you. Glad the munchkin liked them though!
Brandy – That’s wonderful!
Anon – You may need to reduce the temp to about 325 and bake for much longer to get the centers cooked all the way. Gook luck, and let me know how they turn out!
Oh the humanity! They totally didn’t come out. They were getting burned on top and not done in the middle. I’ll have to get me a mini-muffin tin and try them again. We settled for cereal this morning instead. 🙁
Anon – Oooooh noooooo!!! I’m so sorry. I’m sure they will be yummy with the mini muffin tins though. Boo hoo!
Any light tasting oil will work.
Felps – Never thought to try that!
Do they really take 40 – 50 minutes to cook? Excited to see how mine turn out!
Every oven is different, but for me, that’s how long they took.
I have a feeling that my mini muffin pan is smaller than an american one! They turned out great! Cooked in about 15mins. I made them to go with a clean pumpkin oatmeal smoothie, for brunch tomorrow with my friend who is new to eating clean! Thanks again for putting in all the hard work to make all of us look good 😉 I tell everyone I know about this fab blog!
Awesome! Thank you so much!
I’d have to see the recipe.