Mini pumpkin muffins are the perfect poppable fall breakfast and pair perfectly with a cup of coffee. These mini pumpkin muffins are lightened up and contain no butter or oil.
To bring everyone’s mind away from the recent election – I just have a few things I’d like to reflect on and be thankful for.
Every November I ask myself where the year went – where the time flew to, what I accomplished this year and what do I still have to do before this year is up? There’s always SO. MANY. THINGS. to think about, do and go to around the holiday time. It also doesn’t help that the fiance’s birthday is the day before Thanksgiving this year, too.
For perhaps the first time in awhile, I had an incredible year.
Pardon me for getting personal, but it actually started off pretty terribly. I got let go from my part time job that I didn’t even like that much. That was January 27th. I spent the next 2 months of my life unemployed.
I took the plunge to straighten my teeth, something I’ve wanted to do since I was about 13 years old. The company I chose to purchase aligners from actually paid me to write content about their product. (I still have to pinch myself sometimes.)
I kept blogging, even when I was too tired to stay awake after work while trying to adjust to the 9-5 life. It paid off, as I got selected for sponsored work where I get to create food and tutorials with products and brands that I love. (Again, pinch me.)
In August, I took a week of unpaid time off to go on a mostly expenses-paid vacation with my best friend and her sister and sister’s husband. I still don’t know how I could ever repay them for such a wonderful time in Disney world. It was 4 years since I had been on a “vacation” longer than 3 days long. It was relaxing and indulgent and everything I could have asked for.
And then my boyfriend (now fiance) flew down to Florida and proposed. During the Wishes fireworks Display in the Magic Kingdom. (Cue ugly crying, again.)
This year we celebrated our 4 year anniversary. We picked a wedding venue the first weekend we looked at locations. I won a blog giveaway!!! I seriously never, ever, ever (or ever) win anything. I nearly yelped when I saw that I won. (P.S. I love the AirFryer and use it all the time!)
I’m thankful for all the good things that happened this year that I believe will outshine the negative things that happened this year.
But back to the pumpkin muffins – these are a mini version of my Healthier Pumpkin Muffins, using a slightly different batter. One might even say it was eerily similar to my Baked Pumpkin Donuts recipe. I usually feel less bad about popping 2-7 mini pumpkin muffins down the hatch than I do by having 1-2 pumpkin donuts, even if they are healthier.
These little guys freeze well and are a quick and simple breakfast food if you pop them into the microwave or toaster oven to reheat. They would probably also be amazing with mini chocolate chips! There’s still a bit of time before all the pumpkin flavors go away for the season, so I’m going to fully embrace them in all their mini pumpkin glory.
November is a great time to think about the year and be thankful. What are you thankful for this year?
Mini Pumpkin Muffins
- 1 ½ cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 ⅓ cup pumpkin puree
- ⅓ cup nonfat plain greek yogurt
- 2 large eggs
- ½ cup sugar
- ¼ cup honey
- Makes 24 mini muffins cook for 12-15 minutes at 350.
- Preheat oven to 350F and spray mini muffin pan with nonstick cooking spray.
- In a medium sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice.)
- Add pumpkin puree, greek yogurt, eggs, sugar and honey. Mix well until lumps disappear.
- Evenly distribute the batter among the mini muffin pan.
- Bake for approximately 12-15 minutes, or until an inserted toothpick comes out clean.
- Allow mini muffins to cool briefly, then remove muffins and transfer to a cooling rack.