Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Pumpkin and Corn Mini Muffins! Imagine biting into a perfectly golden, bite-sized treat that combines the rich, velvety sweetness of pumpkin with the rustic charm of cornmeal - it's like a warm hug for your taste buds. Whether you're looking for a quick breakfast, a delightful snack, or a crowd-pleasing appetizer, these mini muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your muffins will bake evenly and rise properly.
- Prepare a mini muffin tin by greasing it lightly with cooking spray or butter. Alternatively, you can line the tin with mini muffin liners for easy removal.
- In a large mixing bowl, combine the pumpkin puree, cornmeal, flour, sugar, milk, and eggs. Use a whisk to blend the ingredients together until the mixture is smooth and well combined.
- In a separate small bowl, mix together the baking powder and salt. This helps to evenly distribute the leavening agent throughout the batter.
- Gradually add the dry mixture (baking powder and salt) to the wet ingredients in the large bowl. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about two-thirds full with the batter. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Pumpkin and Corn Mini Muffins warm or at room temperature. They make a delicious snack or breakfast treat!
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for smoother batter and more even baking.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Use Fresh Baking Powder: Make sure your baking powder is fresh to guarantee maximum rise and fluffiness.
- Even Filling: Use an ice cream scoop for uniform muffin sizes and consistent baking.
- Check for Doneness: A toothpick inserted in the center should come out clean, but don't overbake - this can dry out your muffins.
- Cooling Technique: Let muffins rest in the pan for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: These mini muffins freeze beautifully for up to a month - perfect for make-ahead breakfasts!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 13g
Protein: 2g
Fat: 2g
Saturated Fat: g
Cholesterol: 20mg
