It’s been quite a week trying to get started with online school.
Our school district had a huge spike in students switching from in-person to online classes, and not enough teachers to cover them, so we’ve been in a holding pattern with one child and a delayed start with the other one.
So we took this opportunity to get in the kitchen and do some #kitchenschool with mom to prep some easy on-the-go snacks the girls can help themselves to throughout the day – like these mini pumpkin spice muffins.
Slightly sweet and full of fall flavors like cinnamon, nutmeg, ginger and clove, these are a perfect little two-bite treat alongside some fruit that my girls can easily grab when they need a break – which means one less thing for mom to have to do!
Mini Pumpkin Spice Muffins
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 36-40 mini muffins (or 16-18 regular muffins)
¾ cup unsweetened almond or soy milk
2 teaspoons lemon juice
2 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
½ teaspoon ground cinnamon
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¾ cup unsweetened applesauce
¼ cup vegetable oil
1. Preheat your oven to 350F and line 2 mini muffin tins with liners. Set aside.
2. In a measuring glass, combine milk and lemon juice and let stand for 5 minutes.
3. While the milk and lemon sit, use a large bowl to combine the flour, salt, baking soda, baking powder, pumpkin spice, cinnamon, and granulated and brown sugars.
4. Add the milk, vanilla extract, applesauce and vegetable oil and mix until just combined. Divide evenly into both mini muffin trays, filling each cavity no more than 2/3 full. Bake for 19 minutes or until topsLikeForwardCopyUnsendare golden dark, and a cake tester comes out clean. Cool in pan for 10 minutes before serving.
Note: If making full-size muffins, adjust baking time to 22-24 minutes.