These muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin puree
1/3 cup oil
1 tsp pumpkin spices
1 tsp cinnamon powder
1 cup sugar
1/2 tsp salt
Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.
Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.
Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.
Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.