One of my favorite Fall recipes to make are these Pumpkin Mini Muffin Bites. Little muffins flavored with pumpkin puree with a sweet glaze drizzled on top.
The only problem is that I can’t decide if they should be served for dessert, or for breakfast, or for a snack in the middle of the day.
I happen to think all three times are the perfect time to enjoy these little muffin bites.
Although this recipe makes 10 mini muffins, it is the perfect amount for two people. I can guarantee you that they will be gone in a day or two as they are irresistible.
Mini Pumpkin Muffin Bites
INGREDIENTS
Pumpkin puree
Unsalted butter, melted
Granulated sugar
Honey or Agave Nectar
Egg yolk
All-purpose flour
Pumpkin pie spice
Baking soda
Salt
Glaze Ingredients
Confectioner’s sugar
Milk
INSTRUCTIONS
The first step in making pumpkin mini muffins is the preheat the oven. Then spray 10 cups in a mini muffin pan with non-stick baking spray.
Instead of spray you could line 10 cups with paper or silicone muffin liners. Set the pan aside.
Then in a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix until well blended.
Add the flour, pumpkin pie spice, baking soda, and salt to the bowl. Stir together, just until incorporated.
Do not over mix or your muffins will be dense once baked.
Once you have the pumpkin mini muffin batter prepared, divide it evenly between the prepared muffin cups.
Then carefully place the pan in the oven and bake for 12-14 minutes. The muffins are done when or a toothpick inserted in the middle comes out clean.
Remove the pan from the oven and then allow the mini muffin bites to cool for at least 10 minutes before removing them from the pan.
Then set the muffins on a cooling rack to allow them to cool completely.
Glaze Topping Instructions
While the muffins are cooling, prepare the glaze topping.
In a small bowl, whisk together the confectioner’s sugar and milk. You want the glaze thick but able to be drizzled on top of the pumpkin mini muffins.
If it needs thinned, add a little more milk until the desired consistency is reached. Set the glaze aside until the muffins are completely cooled.
Mix the glaze one more time and then drizzle the glaze over the tops of the muffin bites.
Serve immediately or store in an air tight container at room temperature for up to 5 days.
Freezer Instructions
Mini Pumpkin Muffin Bites can be stored frozen for your enjoyment later.
Place the muffins on a parchment paper lined baking sheet and place in the freezer for at least an hour. Then place them in an air tight container and place in the freezer for up to 6 months.
What To Make With Leftover Pumpkin Puree
Although you could freeze the leftover pumpkin puree, here are some other pumpkin recipes that you might enjoy.
Be sure to check out the Recipe Index Page and get more fantastic recipes for two!
Enjoy! Mary
Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page
To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com
Mini Pumpkin Muffin Bites
Mini muffins flavored with pumpkin puree and then drizzled with a sweet glaze.
Ingredients
- 1/2 cup pumpkin puree
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 tablespoons honey
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Glaze Ingredients
- 1/2 cup confectioner's sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350.
- Spray 10 holes in a mini muffin pan with non-stick baking spray. Set aside.
- In a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix until well blended.
- Add the flour, pumpkin pie spice, baking soda, and salt to the bowl. Stir together, just until incorporated. Do not over mix.
- Divide the batter between the prepared muffin holes, and bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and allow the mini muffin bites to cool completely, before removing them from the pan.
Glaze Instructions
- In a small bowl, whisk together the confectioner's sugar and milk. You want the glaze thick, but if it needs thinned, add a little more milk until the desired consistency is reached.
- Drizzle the glaze over the tops of the cooled mini pumpkin muffin bites.
- Serve immediately or store in an air tight container at room temperature for up to 5 days.
Notes
Mini Pumpkin Muffin Bites can be stored frozen. Flash freeze on a parchment paper lined baking sheet. Then place in an air tight container and place in the freezer for up to 6 months.
Recipe provided by Make Your Meals
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 138Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 48mgSodium 55mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
How To Make Homemade Pumpkin Puree (4 Methods Included)
Tuesday 17th of October 2023
[…] the pumpkin to make cookies, donuts, mini muffins and even pumpkin chili. Then you can freeze the remaining puree to use throughout the […]
No Bake Pumpkin Dip Recipe - Just 4 Ingredients!
Tuesday 18th of October 2022
[…] Mini Pumpkin Muffin Bites […]
Pumpkin Muffins With Cream Cheese Filling
Wednesday 5th of October 2022
[…] are best enjoyed at room temperature. Therefore I typically recommend storing Blueberry Muffins and Mini Pumpkin Muffins at room […]