Pumpkin Mini Muffins

I love when I come up with a recipe that can be used for two different meals. You can make these muffins for breakfast or snack or if you’re in our family both. I substituted the usual butter and oil for yogurt and they came out super yummy and light.

The recipe make approximately 40 mini muffins so I refrigerated the remainder in a container and just warmed them for 10 seconds in the microwave when we wanted to eat them.

I think pumpkins don’t get enough credit and use in the kitchen outside of pumpkin pie. Pumpkin is loaded with healthy stuff and it brings a nice depth of flavor to your recipe that you can’t get from anything else. So next time you see a can of pumpkin in the supermarket think of all the possibilities!

2 cups of flour
1 tablespoon of baking powder
1 tablespoon of baking soda
1 cup of pumpkin puree
1 cup of yogurt
2 eggs
1 cup of sugar
1 teaspoon of vanilla
1 tablespoon of pumpkin pie spice

1. Preheat oven to 350 degrees.
2. Combine dry ingredients flour, baking powder, baking soda, sugar, pie spice.
3. In a separate bowl combine pumpkin puree, yogurt, eggs, vanilla.
4. Add wet ingredients to dry ingredients and combine.
5. Using a mini muffin tray pour one teaspoon of batter in each and bake for 12-15 minutes.
* Makes approximately 44 mini muffins

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Bernice first started Yummy Tummy Cooking when her son was 2 years old. After being a little disappointed and down right scared at times (meat sticks in a jar…need I say more) with the food selection at the supermarket, she started making her children’s meals at home. Most weekends you can find her in the kitchen, supermarket or local farmers markets. Bernice’s philosophy to what she feeds her family is simple – try to buy local and organic. She has a bachelor’s degree in chemistry; if she has to refer to her degree to decipher the ingredients, she doesn’t buy it. If she can’t read it, they don’t eat it….that simple!

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