Pumpkin Ginger Mini Muffins

photo by Annacia


- Ready In:
- 13mins
- Ingredients:
- 7
- Yields:
-
24 mini-muffins
- Serves:
- 8
ingredients
-
Muffin ingredients
- 2 cups pancake mix (may use whole wheat if you like)
- 1 cup pumpkin puree
- 1⁄2 cup nonfat milk
- 1⁄3 cup confectioners' sugar
- 1 teaspoon ground ginger
-
Glaze ingredients
- 1⁄3 cup confectioners' sugar
- 1 tablespoon nonfat milk
directions
- Heat oven to 450 degrees.
- In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
- Bake 8 minutes.
- Remove from pans after about 1 minute and let them cool on wire rack.
- Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.
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Reviews
-
These are delicious! I don't have mini muffin tins so I made a 12 muffin amount which gave me 6 smaller to regular sized muffing that were well baked at 10 mins on 400 F. For the pancake mix I used Recipe#55564. I skipped the glaze (personal choice) on these fast track and very healthy muffins. Incredible with gingerbread latte :D.
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Very good, even picky DH liked it! He detected the ground ginger, which I didn't add since Stonewall Kitchens had already added it to the pancake mix. I also used buttermilk in place of milk, and couldn't find my mini muffin pans so used regular-sized ones. Great! Thanks, JanuaryBride! Made for <b>Vegetarian Recipe Swap</b>.
Tweaks
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Very good, even picky DH liked it! He detected the ground ginger, which I didn't add since Stonewall Kitchens had already added it to the pancake mix. I also used buttermilk in place of milk, and couldn't find my mini muffin pans so used regular-sized ones. Great! Thanks, JanuaryBride! Made for <b>Vegetarian Recipe Swap</b>.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri