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Bite-Size Pumpkin Muffin Balls Recipe

★★★★★

4.5 from 146 reviews
  • Author: Luna
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://bitesbyluna.com/bite-size-pumpkin-muffin-balls-recipe/