Pumpkin Spice Mini Muffins

Sophie is my helper.  Whether I am in the kitchen cooking, the garden working, the flower beds weeding, Sophie is glued to my hip!  I am always looking for new, fun and nutritional things that we can make together.  Since finding out about Henry's lactose intolerance, we have to be super careful with everything that we feed him.  His allergy is very severe unfortunately, so we have started making most of other family's store bought items at home.  Bread, muffins, cookies, crackers, you name it, we make it!  Found a fantastic recipe recently for Pumpkin Spice Muffins.  Since it is getting to be fall around here, pumpkin spice sounded amazing to me!  Oh and the smell ....mmm....definitely worth the time just to have that incredible smell in the house for the day! 

Anyways, we make mini muffins mostly.  Normal muffins are just too big for the littles to consume in one sitting and the mini ones are cute!  Sophie picked out some fun Halloween liners for our project and we got started!

Pumpkin Spice Muffins
2 1/4 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup butter
1 cup sugar (I use one cup honey)
1/3 cup brown sugar
2 eggs at room temperature
3/4 cup milk
1 cup pureed pumpkin

Grease 24 muffin cups, or line with paper muffin liners  For mini muffins, this recipe makes approximately 58 muffins. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, salt, baking powder, and baking soda; set aside.

 

Beat 1/2 cup of butter, the white sugar or honey, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.


Bake mini muffins at 375 for 8-9 minutes.  If making regular muffins bake at 375 for about 25 minutes.
 

These tasty little treats are a perfect snack, breakfast side or just something yummy to grab as you are running out the door.  They freeze beautifully, thaw in the microwave for about 5-7 seconds, keep moist and wonderful for about a week.  Enjoy!