There is something about “mini” food that makes me feel not so guilty about eating it.
However, since I don’t feel as much guilt, I usually eat about 3 times the amount that I would if they were regular size.
For example: fun-size candy bars. I can eat a whole bag of those like it’s nothing. I think that it’s all a mind game.
This recipe is so easy to make. If you are ever in need of a fast dessert, this is your new go to.
how to make pumpkin muffin bites
Step 1: Preheat oven to 350 degrees.
Step 2: Spray mini-muffin tin with non-stick cooking spray.
Step 3: In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
Step 4: With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter.
Step 5: 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.
Step 6: Frost with cream cheese frosting. Here is how you make it:
Step 7: Mix cream cheese and butter until light and fluffy. I used a hand mixer for this step, but you could use a whisk. Add powdered sugar to butter mix and pour in milk to create desired consistency.
Step 8: Add in vanilla and beat frosting at medium speed until light and fluffy.
Step 9: Spread or pipe onto pumpkin muffins.
could i make these with a normal size muffin tin
You most definitely could make these into larger muffins. I personally like the bite size muffins because the muffin to cream cheese frosting ratio, is almost the same.
However, you could easily make these into muffins. The only thing you would need to change is the cooking time. I would cook these for about 20 minutes.
I would recommend doing the toothpick check if you are making the larger muffins.
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looking for more pumpkin recipes?
Healthier Pumpkin Cookies
Mini Pumpkin Cheesecakes
Pumpkin Sheet Cake
Pumpkin Pie Milkshakes
Pumpkin Pull Apart Breakfast Bread
Pumpkin Muffin Bites Recipe
Ingredients
- 2 cups sugar
- 1 cup oil or applesauce
- 4 eggs
- 15 ounces pumpkin puree 1 can
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 cups flour
Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- ¼ cup butter (room temperature)
- 4 cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- 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.
Nutrition
Equipment
- Mini Muffin Tin
- Non-stick Cooking Spray
- Hand mixer
- Large Bowl
- Medium Mixing Bowl
Recipe Details
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