I’ve made quite a few mini muffins over the past five years. Mini muffins were my go-to snack when I had to sign up for snack duty at preschool: they’re easy to make, easy to transport, and they are the perfect size for little eaters with little hands. For snacking muffins, I try to make them reasonably healthy: whole grain, not too sweet and not too oily/buttery. You can hide all sorts of healthy stuff in a mini muffin. One thing I’ve learned after making gazillions of mini muffins it that they are almost impossible to mess up. The worst thing that can happen is the muffins won’t rise very much, but even this is usually not catastrophic. I’ve also discovered that most muffins and quick breads don’t require eggs, which is good if you are making muffins for kids who might be allergic to eggs, or if you are cooking with kids who love to eat batter, or if you are vegan.
Mini Pumpkin Muffins
makes 18 mini muffins
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- pinch of allspice
- 1/4 tsp. salt
- half a 15 oz. can of pumpkin puree or about 1 cup of pumpkin puree
- 1/3 cup brown sugar or sucanat
- 1 tbsp. maple syrup
- 1 tbsp. olive oil
- 1/4 cup milk (I used soy milk)
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water)
- 1/2 tsp. vanilla extract
- Preheat oven to 350° F.
- Spray mini muffin pans with baking spray.
- In a large bowl, combine the dry ingredients and mix with a fork. The add in the wet ingredients and blend the batter lightly with a fork or spatula. As with all muffin batters, don’t overwork it.
- Fill mini muffin pans by the spoonful and place on the center rack of oven.
- Bake for 12-14 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Resist the temptation to eat immediately. Instead, allow to cool for at least 5 minutes before removing muffins from pan.