Organic Mini Pumpkin Muffins Recipe

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Organic Mini Pumpkin Muffins

Who doesn't like pumpkins?  These mini muffins are so moist and perfect for breakfast or snacks.  Go with all organic ingredients and you really can't go wrong.  **If you prefer Gluten Free, simply substitute Almond flour for Organic Flour.

Pumpkins are especially nutritional with loads of Beta Carotene, potassium, zinc, vitamin A, vitamin C and Fiber.

Servings 36 muffins


  • 1 2/3 Cup Organic All Purpose Flour
  • 1 1/4 Cup Organic Sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Vegetable Oil
  • 2 Eggs (organic)
  • 1/3 Cup Water
  • 1 Cup Organic Canned or Homemade pumpkin puree


  1. Preheat oven to 350 degrees F.

    Combine and sift dry ingredients and set aside or bag until needed.  

    Combine wet ingredients and mix until smooth.  

    Slowly add the dry ingredients to the wet ingredients and beat until well combined.

    Pour into greased mini muffin pans and bake for 10-12 minutes.  Makes 36 mini muffins.

This is the mini muffin pan I use and love. (Click pic for more info about it)

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