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Monday, September 21, 2015

pumpkin almond mini muffins

Ingredients

  • Servings: 36
  • canola oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3/4 cup coconut oil
  • 1/4 cup sliced almonds
  • 1/4 cup confectioners' sugar

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins

  • preheat oven to 325 degrees f (165 degrees c). spray 36 mini muffin cups with cooking spray or line with paper liners.
  • whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. beat sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  • stir flour mixture into pumpkin mixture until batter is well mixed. pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  • bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. cool muffins in the pans for 2 minutes before transferring to a wire rack. cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

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