The little ones in my care and I combined their love of baking and pumpkins by making these yummy mini pumpkin muffin recipe that I found on the deliciouslydeclassified web site. Be sure to let the kiddos help with every part of making these muffins from collecting ingredients, measuring, mixing, scooping the mixture, and putting toppings on these little bite-sized pumpkin treats.
You Will Need:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
1 1/3 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil
2 large eggs
1 1/4 cups sugar
Optional Toppings: pumpkin seeds, raisins, brown sugar, or mini chocolate chips
What to Do:
- Preheat oven to 350°F and spray the muffin pan with nonstick spray.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices.
- In a large bowl, mix together the pumpkin puree, vegetable oil, eggs and sugar.
- Add dry ingredients to wet and mix until just combined.
- Evenly divide the batter among the muffin cups (each one should be about 3/4 full).
- Add toppings such as pumpkin seeds, raisins, brown sugar, or mini chocolate chips if you choose to.
- Bake at 350°F for 15-18 minutes — until puffed and golden brown and a cake tester comes out clean.
- Cool in the pan for 5 minutes and then remove to a wire rack to cool completely (if making ahead, store muffins in a freezer bag and defrost for about 30 seconds in the microwave).
References:
Recipe from deliciouslydeclassified.com
Photo by Stephanie Felzenberg
bethebestnanny.com 
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