These Mini Pumpkin Muffins make the perfect fall breakfast! Small bites of pumpkin bliss are dipped in maple glaze and covered in pecans. Pour yourself a cup of coffee and enjoy!
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time21 minutesmins
Course: Muffins
Cuisine: American
Keyword: mini pumpkin muffin recipe, pumpkin muffins
In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and Pumpkin Spice Coffee Creamer. Beat until combined.
Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
In a small bowl, whisk the powdered sugar, maple flavoring and Pumpkin Spice Coffee Creamer together until smooth and well blended.
Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.
Notes
If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
If you can't find Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer! Or use half and half with pumpkin pie spice. You'll need 1/4 teaspoon for every 1/2 cup half and half.