Mini Pumpkin Muffins

These tiny pumpkin muffins are built for snacking, lunchboxes, and fall brunch spreads. Baked in 1 ¾-inch mini muffin tins, they’re two-bite treats with a tender crumb that’s warmly spiced with cinnamon and nutmeg and sweetened with brown sugar.

No eggs in this batter. The pumpkin puree provides all the moisture and binding these mini muffins need, and skipping the eggs keeps the texture soft and cakey rather than springy. It also means the batter comes together in minutes with nothing more than a bowl and a spoon.

The mixing method is deliberately simple: dry ingredients in one bowl, wet in another, stir together just until blended. That “do not overmix” instruction is worth following seriously, especially with mini muffins. Overworked batter develops gluten, and in a small muffin that bakes fast, the result is tough little hockey pucks instead of tender bites.

Fill the cups about ¾ full. Mini muffins bake quickly, 10 to 15 minutes at 350°F (175°C), and they go from done to overdone in a narrow window. Check at 10 minutes with a toothpick. They should be just set, with the toothpick coming out clean but the tops still slightly soft.

Kitchen Tips

• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance.
• Grease the mini muffin tins well, even nonstick ones. These small muffins cling more than standard-sized ones.
• Cool in the tin for just 2 minutes, then turn out onto a rack. Leaving them longer traps steam and makes the bottoms soggy.

Variations

• Fold in a handful of mini chocolate chips for pumpkin chocolate muffins.
• Top each with a sprinkle of raw sugar before baking for a sparkly, crunchy crust.
• Add a teaspoon of ground ginger and a pinch of cloves for a more complex spice blend.