mini pumpkin muffins

These pumpkin mini-muffins are perfect for fall mornings. Make a bunch and freeze them! 

These are not healthy muffins, but they are delicious muffins. My friend Erica brought these muffins to us once and my daughter said "wow, mom, I wish you could bake like Valerie's mom."  Yup. 

These make great mini muffins. Actually, they are more like mini baked doughnuts.  Also, this recipe makes a lot.  Here is Erica's recipe, shared without permission, but she probably won't mind:

Mix in bowl:

1 cup oil (or applesauce)

3 cups sugar (yikes. I told you they weren't healthy)

3 eggs

2 cups canned pumpkin

1 tsp. vanilla

Add:

3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. ginger

Mix until combined. Spray mini muffin tins or use paper liners.  Fill tins 2/3 way, sprinkle top of muffins with cinnamon sugar mixture. 

Bake in 350 degree oven for 12 minutes.  

Mmmmmmm.   

Here are some other favorite pumpkin recipes to enjoy this fall:

Pumpkin Chiffon Pie

Chocolate Chip Pumpkin Bread