Pumpkin Mini Muffins
Serves 22
10 mins prep
16 mins cook
26 mins total
Pumpkin mini muffins are a tiny version of everyone's favorite fall treat. These are flavorful and bite sized and the perfect snack for the whole family.
Cinnamon Sugar Topping
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In a small mixing bowl, whisk together your dry ingredients. (flour, baking soda, baking powder, salt, and cinnamon) set aside.
Melt your butter and add to a large mixing bowl. Whisk together your butter, eggs, and sugar together. Add milk, sourdough discard, pumpkin puree, and vanilla extract until everything is dissolved together and there are no streaks.
Whisk your dry ingredients into your wet ingredients until fully combined and there are no dry bits of flour.
OPTIONAL: let your batter rest for 15 minutes, you can do this while preheating your oven.
Preheat your oven to 350 degrees.
Spoon 1 tablespoon of batter into a well greased mini muffin pan. Sprinkle the tops with a light dusting of cinnamon sugar.
Bake at 350 degrees for 15 - 18 minutes.
Let rest for 5 minutes in the pan before removing and letting cool.
Enjoy as an after-school snack or with an autumn brunch!
