I've written before about my preference for mini muffin over their full sized counterparts. Back in August I made them with zucchini but now it's fall, there's a fire blazing and we've had lots of wind and rain. It's time for pumpkin mini muffins.
I've made these by the hundreds over the years. Kids love them and adults do, too, often to their surprise. These have fueled many a homeschool co-op morning and many a preschool play date because along with being nutritious and tasty, they're a snap to throw together, even while getting kids up and ready for the day. Thirty minutes, tops, from beginning to end. What could be easier? You can play around with the spices if you like. Ground cardamom adds a little something exotic, perfect along a warm cup of milky chai tea. These muffins are equally good made with all purpose flour or healthier whole wheat pastry flour, and you'll hardly notice a difference.
The recipe is here. Do give them a try on a chilly fall morning. You'll find that you'll have plenty leftover from the standard can of pumpkin puree. I already have plans to make this in the next few days. And when I write about it I feel sure that I will be breaking some kind of blogged bread pudding record unless there's a blog out there that's all bread pudding all the time. Hmm....maybe I should do a Google search.
