Ingredients for Pumpkin Crunch Mini Muffins
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- Dried Cranberries
- ½ cup milk (any kind)
- Canned Pumpkin Puree
- ¼ cup vegetable oil
- 1 large egg
- ¾ cup packed light brown sugar + 2 tablespoons for topping
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How to Make Pumpkin Crunch Mini Muffins
- Preheat oven to 400°F (200°C). Line a 24-cup mini muffin tin with paper liners or spray with vegetable oil.
- In a large bowl, whisk together 1 ½ cups Robinhood all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, whisk together ½ cup milk, 1 cup pumpkin puree, ¼ cup vegetable oil, and 1 large egg.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Sprinkle the tops of the muffins generously with additional brown sugar (about 2 tablespoons total).
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
3g
Carbs
3g
