Autumn Muffins

cuisine American
difficulty Simple
makes 32 mini muffins
season Fall


1/2 cup unsalted butter 1 1/4 cups sugar 2 eggs 1 can pumpkin (or squash or sweet potato) puree 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup whole milk


  1. Preheat oven to 400 degrees F.
  2. Grease or spray two mini muffin tins.
  3. Cream butter and sugar. Add eggs one at a time and mix well. Blend in pumpkin.
  4. Sift flour with baking powder, salt, cinnamon, and nutmeg. 
  5. Add alternately with the milk to the pumpkin batter. Do not over mix.
  6. Fill each well of the greased muffin tins with batter 2/3 full.
  7. Bake for 18 minutes or until the muffins begin to pull away from the edges of the pan.