Mini Pumpkin Muffin Bites Recipes

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI PUMPKIN MUFFIN BITES

Steps:

• Preheat the oven to 350.
• Spray 10 holes in a mini muffin pan with non-stick baking spray. Set aside.
• In a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix until well blended.
• Add the flour, pumpkin pie spice, baking soda, and salt to the bowl. Stir together, just until incorporated. Do not over mix.
• Divide the batter between the prepared muffin holes, and bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the pan from the oven and allow the mini muffin bites to cool completely, before removing them from the pan.
• In a small bowl, whisk together the confectioner's sugar and milk. You want the glaze thick, but if it needs thinned, add a little more milk until the desired consistency is reached.
• Drizzle the glaze over the tops of the cooled mini pumpkin muffin bites.
• Serve immediately or store in an air tight container at room temperature for up to 5 days.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

PUMPKIN MUFFIN BITES RECIPE (MINI MUFFINS)

Steps:

• Preheat oven to 350 degrees.
• Spray mini-muffin tin with non-stick cooking spray.
• In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
• With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.
• Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.