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Mini Pumpkin Muffins Recipe

These mini pumpkin muffins are savory and have quite a festive taste to them. Bake them for halloween and watch them dissapear. Flavored with nutmeg, cinnamon and the rich taste of brown sugar, these muffins can spice up any evening.

Summary

Difficulty LevelEasyHealth IndexAverage

CuisineAmericanCourseSnack

MethodBakedInterest GroupEveryday

Ingredients

	All purpose flour	1 1⁄2 Cup (24 tbs)
	Packed brown sugar	1⁄2 Cup (8 tbs)
	Baking powder	1 Teaspoon
	Baking soda	1⁄2 Teaspoon
	Salt	1⁄2 Teaspoon
	Cinnamon	1⁄2 Teaspoon
	Ground nutmeg	1⁄4 Teaspoon
	Canned pumpkin	3⁄4 Cup (12 tbs)
	Vegetable oil	25 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 1411 Calories from Fat 245

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2092.7 mg87.2%

Total Carbohydrates 273 g90.9%

Dietary Fiber 12 g48%

Sugars 116.6 g

Protein 22 g43.4%

Vitamin A 572.2% Vitamin C 13.1%

Calcium 56.6% Iron 71.5%

*Based on a 2000 Calorie diet

Directions

In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl, combine pumpkin, oil and milk until well-blended.
Add to flour mixture and stir just until moistened and blended.
Do not overmix.
Spoon batter into prepared miniature muffin tin, filling cups to the top.
Bake in preheated oven for 12 to 15 minutes.