Mini Pumpkin Muffins with Nutty Topping.

I wanted to make healthy mini muffins this weekend, and I think that I concocted a pretty good recipe! There is very little sugar or oil in these muffins. They are not a sweet muffin, but more bread-like. The crunchy, nutty topping made of walnuts, sunflower seeds, and oats….and butter…..really enhance the flavor of them. And they are pretty darn cute!

Instructions

Mix together the dry ingredients. Make a well in the center of the dry ingredients and add wet ingredients. Mix just until combined. Do not over mix because that creates tough muffins.

I use my favorite kitchen tool – a mini scooper that I use for EVERYTHING – to make the mini muffins.

Make the crumble topping.

Mix the topping ingredients and add 1/2 tsp of topping to the mini muffins. Lightly press down into the muffin batter.

I baked mine for 12 minutes. It may depend on your oven and its temperature though. Let them cool completely before eating. There is so little oil that they don’t come out of the paper until they are cooled.

See how little they are?! I ate like six of these yesterday:)

Healthy Pumpkin Mini Muffins with Nutty Topping

  • 1 cup unbleached flour
  • 1 cup whole wheat flour
  • 2 T wheat germ (optional)
  • 1 T chia seeds (optional)
  • 2 T sugar (I used raw sugar)
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 1 cup skim milk
  • 2 T canola oil
  • 1/2 15 oz. can of pumpkin

To make the topping:

  • 1/2 cup chopped walnuts
  • 1/4 cup sunflower seeds
  • 1/4 cup oats
  • 1 T brown sugar
  • 1 T sugar
  • 2 T butter, softened

1. Preheat oven to 375 degrees. Line mini muffin pan. Mine made 24 mini muffins. I used some leftover Valentine’s Day papers.

2. Mix together the dry ingredients. Make a well in the center of the dry ingredients and add wet ingredients. Mix just until combined. Do not over mix because that creates tough muffins. Scoop into mini muffin pan.

3. Mix the topping ingredients and add 1/2 tsp of topping to the mini muffins. Lightly press down into the muffin batter.

4. I baked mine for 12 minutes. It may depend on your oven and its temperature though. Let them cool completely before eating. There is so little oil that they don’t come out of the paper until they are cooled.

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About Sarah

Always thinking about my next meal.
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4 Responses to Mini Pumpkin Muffins with Nutty Topping.

  1. Terry Reid says:

    Sarah! I love your pumpkin muffin recipe…Wow! They look so healthy and delicious! I also love your updated blog site> You go girrrrrrl!!! LOYE YOU! Mom

  2. Cherine says:

    Love those muffins!! they look so good!

  3. These look great! I love how little sugar there is in them!!

  4. marilyn says:

    Sarah, – I wish I would have checked out this recipe earlier! I made a weight watchers pumpkin-spice cake last night for the cross country concession stand today for the Buck Creek Invitational. I made it into cupcakes. I thought it was wierd that it didn’t call for baking soda. I think I over mixed it too. Doug thought they would sell but no one would come back for seconds . . .he was right. They tasted more like cinnamon flavored saw dust. I am going to use your recipe next time!! They look wonderful!

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