Mini Pumpkin Muffins with Apple Butter


Yield: Makes 48 mini-muffins


  • 1 ½ cups canned pumpkin puree
  • 1 cup sugar
  • 1 cup canola oil
  • 3 large eggs room temperature
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt


  1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. Place paper liners in 48 mini-muffin tins.
  2. Whisk the pumpkin, sugar, oil and eggs in a large bowl until combined. Stir in the remaining ingredients. Fill the lined muffin tins with a heaping tablespoon of batter.
  3. Bake until the tops are golden brown, and a toothpick inserted into the center of the muffins comes out clean, about 20 minutes. Cool in the muffin tin for 5 minutes, then turn out and transfer to a wire rack and set aside to cool. Serve with Apple Butter.