Bite-Size Pumpkin Muffin Balls Recipe
Introduction
These bite-size pumpkin muffin balls are the perfect fall treat—soft, flavorful, and easy to pop into your mouth. With warm spices and a sweet cinnamon-sugar coating, they capture the essence of pumpkin spice in a fun, mini form.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup canned pumpkin purée
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each compartment.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Step 3: In a separate bowl, mix the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the muffins tender.
- Step 5: Using a small cookie scoop or spoon, fill each mini muffin cup about three-quarters full with the batter.
- Step 6: Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin ball comes out clean.
- Step 7: Let the muffin balls cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 8 (Optional): While still warm, brush each muffin ball with melted butter, then roll in a mixture of granulated sugar and cinnamon for a sweet, crunchy coating.
Tips & Variations
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- For a dairy-free version, use coconut oil instead of vegetable oil and melted butter.
- Add mini chocolate chips to the batter for a delightful surprise in every bite.
- Ensure not to overmix the batter to keep the muffin balls light and fluffy.
Storage
Store cooled muffin balls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat gently in the microwave for 10-15 seconds before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, fresh pumpkin can be used. Roast and puree the pumpkin until smooth, then measure 3/4 cup for the recipe. Keep in mind that fresh pumpkin may have a slightly different moisture content, which can affect texture.
Can I make these muffin balls gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may vary slightly but will still be delicious.
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Bite-Size Pumpkin Muffin Balls Recipe
- Total Time: 30 minutes
- Yield: 36 mini muffin balls 1x
- Diet: Vegetarian
Description
These Bite-Size Pumpkin Muffin Balls are a delightful autumn treat perfect for snacking or serving at gatherings. Featuring warm spices like cinnamon, nutmeg, and cloves, combined with moist pumpkin purée, these mini muffins are baked to golden perfection and optionally coated with a buttery cinnamon-sugar glaze for an extra touch of sweetness.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin purée
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For Cinnamon-Sugar Coating (Optional)
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (177°C). Line a mini muffin tin with paper liners or lightly grease each compartment to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the mixture is evenly blended.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Integrate Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold using a spatula just until combined. Avoid overmixing to keep the muffins tender.
- Portion Batter: Using a small cookie scoop or spoon, fill each mini muffin tin compartment about three-quarters full with batter to ensure even rising.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. Check doneness by inserting a toothpick into the center of the muffins; it should come out clean.
- Cool Muffin Balls: Allow the muffin balls to rest in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Cinnamon-Sugar Coating: While the muffins are still warm, brush each with melted butter, then roll in a mixture of granulated sugar and ground cinnamon for a sweet, flavorful coating.
Notes
- You can substitute canned pumpkin purée with homemade pumpkin purée if preferred.
- Do not overmix the batter to keep muffins light and tender.
- The cinnamon-sugar coating is optional but adds a delicious extra layer of flavor.
- Store muffin balls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat briefly in a microwave or oven before serving for a fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins, mini muffins, pumpkin muffin balls, fall dessert, bite-size pumpkin treats, cinnamon sugar muffins
