Mini Pumpkin Spice Muffins

from ButterYum
makes 48 mini muffins



  • 2 1/3 cup all purpose flour
  • 1/3 cup nonfat dry milk powder or buttermilk powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine salt
  • 1 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup shortening 
  • 15-ounce can 100% pumpkin puree


  • 4 tablespoons melted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon


For the muffins:

  1. Place a rack in the center position of the oven and preheat to 375F.
  2. Spray mini muffin pan with baking spray; set aside.
  3. In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.  
  4. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.
  5. Add the pumpkin puree and beat just until all the ingredients are fully incorporated.
  6. Use a #50 scoop to portion half of the batter into prepared mini muffin pan. 
  7. Bake muffins for 12-15 minutes; cool completely.

For the topping:

  1. In a small bowl, combine sugar and cinnamon.
  2. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar.  Recipes makes 48 mini muffins.