pumpkin spice mini muffins
Pumpkin Spice Mini Muffins (and Cake) Adapted from Paula Deen’s Pumpkin Bars. This recipe makes 4 dozen mini muffins. (Or 2 dozen regular muffins, baked at 375 for about 15 minutes.)
Ingredients
Scale
- 4 eggs
- 1 12 oz. can pumpkin
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1 cup sugar
- 1 1/4 cups whole wheat flour
- 3/4 cup wheat germ
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- (Optional) a little cinnamon and sugar to dust on top
Instructions
- If you’re making mini muffins preheat the oven to 425. If you’re baking a pan, preheat to 350 instead. If you’re doing both at the same time, split the difference at 375. Grease your pan(s) with butter or use muffin liners.
- Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, pumpkin, oil and apple sauce. Add the sugar. Put a sifter over the mixing bowl and add the flour, wheat germ, spices, baking powder, salt and soda. Sift into the bowl then stir together, breaking up clumps but don’t over-mix. Stopping at just the right time, when everything is well incorporated, will keep your cakes fluffy.
- Fill mini muffin cups about 3/4 full and bake 8-10 minutes (425 degrees F).