Pumpkin Mini Muffins

As a busy mom of 3, I am always looking for quick and easy (and healthy!) snacks and meals. I came across this mini pumpkin muffin recipe back when my oldest was a toddler. At the time, his preschool had a rotating class snack schedule and when it was our turn, I gave this one a try. As it turns out, it was a huge hit! Now, nearly a decade later, I am still making this recipe once a week through the fall months. Even younger toddlers love to help in the kitchen. Squeezing out the pouch of applesauce, dumping the pre-measured flour or if you are brave, cracking eggs (one at a time into a small bowl) 

Enjoy!

Mini Pumpkin Muffins makes 24 mini muffins

Ingredients:

Directions:

Preheat oven to 350°F and spray the muffin pan with nonstick spray

In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices

In a large bowl, mix together the pumpkin puree, applesauce, eggs and sugar

Add dry ingredients to wet and mix until just combined

Evenly divide the batter among the muffin cups (each one should be about 3/4 full)

Bake at 350°F for 15-18 minutes - until puffed and golden brown and a cake tester comes out clean

Cool in the pan for 5 minutes and then remove to a wire rack to cool completely (if making ahead, store muffins in a freezer bag and defrost for about 30 seconds in the microwave)

(adapted from on Deliciously Declassified)