Good Morning America Recipes

Mini Pumpkin Muffins

One Bit of These Won't Be Enough

PHOTO: Pumpkin muffins are visible in this stock photo.
Servings:Over 8
Difficulty: Easy
Cook Time: min

These delicious mini muffins are so delicious they're almost addictive. Be prepared to eat more than one.


  • ¾ cup vegetable oil
  • 1½ cups whole-wheat flour, spooned and leveled
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbs pumpkin pie spice
  • ½ tsp baking soda
  • 2 cups pumpkin purée
  • 1 cup plain low-fat yogurt
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 1½ cups walnuts, coarsely chopped
  • Cooking Directions

    Preheat oven to 350°F.

    Brush 24 mini-muffin tins with vegetable oil or spray with Pam; set aside.

    In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

    In a large bowl, whisk oil, pumpkin purée, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

    Divide evenly and spoon batter into mini-muffin tins; sprinkle tops with remaining walnuts and sugar.

    Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool in pan for 5 minutes.

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