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Pumpkin is often celebrated not only for its delicious taste but also for its impressive nutritional profile. Rich in vitamins A and C, pumpkin is an excellent source of antioxidants that help boost the immune system and promote overall health. It is also high in fiber, which aids in digestion and can help maintain a healthy weight. Incorporating pumpkin into your baking not only enhances flavor but also elevates the nutritional value of your treats.

Mini Pumpkin Muffins

Embrace the flavors of fall with Tiny Pumpkin Delights, a wholesome mini muffin recipe perfect for any autumn gathering. These easy-to-make treats are packed with nutritious ingredients like pumpkin puree and whole wheat flour, making them a guilt-free snack or breakfast option. Enjoy the warm spices and moist texture that evoke cozy memories of the season. Share them with friends and family to spread the joy of homemade goodness all autumn long.
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1/2 cup unsweetened applesauce

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/4 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Mix the Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and all the spices—cinnamon, nutmeg, ginger, and cloves—until the mixture is well combined and uniform in color.

      Cream the Sugars and Egg: In a separate bowl, combine the granulated sugar, packed brown sugar, and the egg. Use an electric mixer to beat the mixture on medium speed until it is light and fluffy, which should take about 2-3 minutes.

        Combine Wet Ingredients: Once the egg and sugar mixture is fluffy, mix in the unsweetened applesauce, pumpkin puree, vegetable oil, and vanilla extract. Stir these wet ingredients until everything is smoothly incorporated.

          Mix Wet and Dry Ingredients: Carefully add the dry ingredient mixture to the wet ingredients. Gently fold the two together using a spatula or wooden spoon until just combined, being cautious not to over-mix. If you like, you can now fold in the optional chopped walnuts or pecans along with the chocolate chips for added texture and flavor.

            Fill the Muffin Tin: Using a small cookie scoop or spoon, fill each mini muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise while baking.

              Bake: Place the filled muffin tin in the preheated oven and bake for 12-15 minutes. To check for doneness, insert a toothpick into the center of one of the mini muffins; if it comes out clean, they are ready!

                Cool and Enjoy: Let the mini muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack. Allow them to cool completely, then enjoy your Tiny Pumpkin Delights warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 mini muffins

                    - Presentation Tips: For a delightful touch, dust the tops of the mini muffins with powdered sugar or serve them on a decorative plate with a side of maple syrup for dipping.