I found this recipe on the blog The Cilantropist, which has some wonderful recipes!! I didn't ever make the muffins as directed instead I added a few things...chocolate chips, nutmeg and ground cloves, Happy Baking!!
1 cup canned
1 tsp pumpkin
1/4 tsp ground
1/4 tsp nutmeg
cup packed brown sugar
1/4 tsp ground ginger (optional)
1/4 tsp cinnamon (optional)
1 cup chocolate chips
tsp baking soda
salt (I eliminated this from
1 1/2 cups
tbsp turbinado sugar for sprinkling on top (optional)
1/2 tsp extra cinnamon for sprinkling on top (optional)
oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin
tin very well.
a large bowl, whisk together the pumpkin, sugar, brown sugar,
vegetable oil, eggs, all spices, baking soda and chocolate chips.
Then whisk in the flour until the batter is just smooth.
the batter among the greased muffin cups, filling each one just a bit
more than 3/4 full. Sprinkle the top of each mini muffin with a
bit of turbinado sugar and bake in a preheated oven for about 10-14
minutes, or until they are golden brown, and a toothpick inserted
into the middle comes out clean. Watch them and check them
often, because they go from still wet in the inside to fully baked in
just a matter of minutes. Mine were the most moist at about 12
the mini muffins on a rack until cool enough to handle, and then
remove them to cool fully. Eat immediately or store muffins in
an airtight container and keep refrigerated if storing longer.