Mini Pumpkin Muffins-Freezer Friendly


Well the leaves are finally beginning to fall in our area. It is even a bit on the blustery side today and we are supposed to get a little bit of rain tonight. We are all praying that we do receive rain. It will really help the fire situation happening here in CA.

After I picked Noelle up from school I really just felt like baking! I haven’t baked anything in months and since it is nice and cool outside I though today would be the perfect day to start. And since it’s already mid September I thought why not bake some pumpkin muffins!

I tend to bake these muffins a little differently with each batch. This time though, I decided to use some coconut sugar that I found a while back when my husband and I were doing a low carb diet. We are not doing strictly “low carb” anymore, but we still try to limit our sugar intake. So I decided to substitute out half the sugar in this recipe with coconut sugar. And let me just say, WOW! They are soooooooo delicious. My daughter literally ate her muffin in two bites. Just for the record, she has never eaten a muffin that fast before. EVER! Now, if you can’t find coconut sugar, or prefer to use regular sugar, go and use regular white sugar, it will be just fine =). Here is what you’ll need:


1 3/4 Cups All Purpose flour

1/2 Cup packed brown sugar

1/2 Cup coconut sugar (I used Bob’s Red Mill brand)

2 tsp. Pumpkin Spice

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 Cup melted butter

1 can (15oz.) canned pumpkin puree (Not pumpkin pie filling)

1/2 cup Butterscotch Chips

Pre-heat your oven to 350 degrees. Sift together the flour, salt, baking powder, baking soda and pumpkin spice. Using a mixer, mix together the eggs, pumpkin and melted butter. Add the brown sugar and coconut sugar and mix well. Add the flour mixture in small batches and mix until it’s just combined. Add the Butterscotch chips and stir together gently with a spatula. Spray a mini muffin pan with cooking spray. Using a Tbsp or a small scoop, fill the mini muffin pan. Bake the muffins for 10-13 minutes or until a toothpick inserted in the center comes out clean. Transfer them to a cooling wrack to cool. If you want to freeze them, let them cool completely. Line them up on a baking sheet in a single layer and put them in the freezer for about 30 minutes until they start to firm up. Than transfer them to a freezer zip lock bag and store them in the freezer. When you want one, just pull out the amount you want and leave them on the the counter for a half hour or so. They don’t take long to defrost. I will put them in to Noelle’s lunch straight from the freezer and they are completely defrosted by lunch time. Enjoy!


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