Lemon-Pumpkin Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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These are light, unlike typical pumpkin muffins. Good for spring. Golden raisins and walnuts would be good in these if you made full-size muffins. Try filling them with cream cheese after baking. YUM! Ingredients:
1 3/4 cups flour |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1/3 cup vegetable oil |
1 cup canned pumpkin |
1 lemon, juice and zest of |
Directions:
1. Preheat oven to 350.
2. In a large bowl combine sugars eggs and oil.
3. Add pumpkin, lemon juice, zest and spices. Stir until well blended.
4. Add dry ingredients and stir until just moistened.
5. Spray mini muffin tins with cooking spray.
6. Fill 2/3 full. (about 1 T each).
7. Bake 15 minutes.
8. Turn out on cooling rack and allow to cool.
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