8 Tips for Baking Mini Pumpkin Muffins

This easy recipe for mini pumpkin muffins is simple to follow, but here are a few tips for making the most moist and delicious muffins.

Tip #1: Make sure you're using pumpkin puree for this recipe and not pumpkin pie filling.

Tip #2: Generously coat your mini muffin pan with a baking release spray. Alternatively, you could buy mini muffin liners. Whatever you decide, you don't want your pumpkin spice mini muffins to stick to the pan!

Tip #3: Don't have pumpkin spice on hand? Use a few dashes of your favorite fall spices instead - think nutmeg, cloves, cinnamon, allspice, or ginger.

Tip #4: Make sure to fully combine all of your ingredients in your mixing bowl; it can be easy for dry ingredients to form pockets. Whisk until there are no clumps!

Tip #5: For a variation on this recipe, you could add mini chocolate chips to your batter.

Tip #6: Let your muffins cool before eating. When baked goods are still warm immediately from the oven, the steam is redistributing inside them. Letting them cool completely keeps that moisture inside, helping to achieve a soft and tender crumb.

Tip #7: These mini muffins are a perfect fall treat, especially served with hot coffee, tea, or even apple cider.

Tip #8: For added texture and flavor, roll these muffins in cinnamon sugar before serving.

Visit my blog for all the tips and tricks for making these easy mini pumpkin muffins!