Pumpkin Spice Mini Muffins

Soooo thankful that a friend of mine mentioned to me beforehand that for our boys' little Halloween party last week, parents were to bring a snack to share.  Yeah, I totally glossed over that part of the invitation; oopsy!

So thank you Nicole!  And thank you God for my well-stocked pantry that enabled me to make these little last-minute gems for our toddlers:

Pumpkin Spice Mini Muffins
Recipe adapted from Ree Drummond
Prep time: 10 minutes   Cook time: 15-17 minutes

Muffins:
1 cup all-purpose flour [OR use 1/2 cup AP flour and 1/2 cup whole wheat flour for some added nutrition]
1/2 cup sugar
2 tsp baking powder
1-1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 tbsp butter, cut into pieces
1 cup (heaping) pumpkin puree
1/2 cup evaporated milk
1 egg
1-1/2 tsp vanilla

Topping:
2 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375 degrees. Generously grease 24 cup muffin tins OR line with paper liners.

I love the little spice bombs.

2.  Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated.

Looks like wet sand.

3.  In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

A little more folding and I'll be ready to eat this as is.  But I shall resist the temptation!

4.  Using a cookie scoop, fill the cups of your muffin pan. In a small bowl, combine the topping ingredients and sprinkle a little over the top of each unbaked muffin.  Bake for 15-17 minutes. Allow to cool in pan for 5 minutes, then remove and cool completely.

Aren't these just the CUTEST little things?!

These were totally perfect for little toddler hands!  And though, yes, there is sugar, I felt good about giving my son a treat that's also has vegetables in it.  I love these for an afternoon snack, or alongside an omelet in the morning to sweeten up breakfast.

p.s. Don't throw out the leftover pumpkin!  Scoop it into an ice cube tray, freeze it, and use the cubes to add to other batters, sauces, or mac & cheese.   Nothing like hiding a little extra nutrition in something, right? ;)

Save it!