Mini Spiced Pumpkin Muffins

Prep: 10 mins
Bake: 17 mins
Yield: 24

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 4 Tbsp. unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1 large egg
• 1 Tbsp. vegetable oil
• 1/2 cup whole milk
• 1/2 cup canned pumpkin puree
• 1/4 cup pumpkin seeds (pepitas)

1.) Preheat oven to 350 degrees F. Grease 24 mini muffin cups or insert paper liners.

2.) Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

Per serving (1 muffin): 85 Cal., 4g Fat (2g Sat.), 15mg Chol., 1g Fiber, 2g Pro., 12g Carb., 81mg Sod.

Recipe via All You Magazine