LEMON-PUMPKIN MINI MUFFINS
These are light, unlike typical pumpkin muffins. Good for spring. Golden raisins and walnuts would be good in these if you made full-size muffins. Try filling them with cream cheese after baking. YUM!
Provided by dicentra
Categories Quick Breads
Time 25m
Yield 42 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a large bowl combine sugars eggs and oil.
- Add pumpkin, lemon juice, zest and spices. Stir until well blended.
- Add dry ingredients and stir until just moistened.
- Spray mini muffin tins with cooking spray.
- Fill 2/3 full. (about 1 T each).
- Bake 15 minutes.
- Turn out on cooling rack and allow to cool.
Nutrition Facts : Calories 68.4, Fat 2, SaturatedFat 0.3, Cholesterol 10.1, Sodium 80.5, Carbohydrate 11.9, Fiber 0.3, Sugar 7.5, Protein 0.9
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Tilliarnna Dmitriev
[email protected]I would definitely make these muffins again. They're a great way to use up leftover pumpkin puree.
MD: MOSADDI HOSAN
[email protected]Overall, I thought these muffins were pretty good. They're a nice, easy recipe and they're perfect for a fall brunch.
Khalid Munir
[email protected]These muffins were a little dry. I think I should have added more oil or butter to the batter.
Yobel Aina
[email protected]I had some trouble getting the muffins to rise properly. I think I might have overmixed the batter.
rex tucker
[email protected]These muffins were a little too sweet for my taste, but I still thought they were good. I might try reducing the amount of sugar next time.
Nasima Akter Rimi
[email protected]I'm not a huge fan of lemon, but I still really enjoyed these muffins. The pumpkin flavor is definitely the star of the show.
Diguemo Seyba
[email protected]I made these muffins for my kids and they loved them! They're the perfect size for little hands and they're not too sweet.
RehanAli SafdarAbbas
[email protected]These muffins are so moist and fluffy. I couldn't resist eating two in a row!
Isata Coomber
[email protected]I added a little extra cinnamon and nutmeg to my muffins and they turned out amazing! I highly recommend trying this recipe if you're a fan of pumpkin spice.
Maria Wukawitz
[email protected]These muffins are perfect for fall! The pumpkin and lemon flavors are so warm and comforting.
Robert Sears
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier option without sacrificing any flavor.
Dk Manus
[email protected]These muffins were so easy to make! I had them in the oven in less than 30 minutes. They're perfect for a quick and easy breakfast or snack.
Abdii Baalee
[email protected]I'm not usually a fan of pumpkin desserts, but these muffins were surprisingly delicious. The lemon flavor really brightened up the pumpkin and made them taste refreshing and light.
Rehman Qureshi
[email protected]These lemon pumpkin mini muffins were a hit at my last brunch party! They were moist, flavorful, and had the perfect amount of sweetness. I'll definitely be making them again soon.