This recipe of pumpkin pie mini muffins makes a bunch of mini muffins. They are perfect for a party, or for breakfast that is ready to go all week. The muffins can be refrigerated once they have cooled completely.
This Pumpkin Pie Mini Muffins Recipe is:
- a great plant-based option
- easily adaptable to make larger batches
- very easy to make
Pumpkin Pie Mini Muffins Recipe
Ingredients
- 1 16 oz pkg plant-based muffin mix
- 2 tbsp flax seeds - ground
- 1 cup plant-based milk
- 1 1/2 cups pumpkin
- 1 tsp pumpkin pie spice
- 6 tbsp vegetable oil
Instructions
- Preheat the oven to bake at 375°F.
- In a large mixing bowl combine the ground flax seeds and the plant-based milk and allow them to rest for three minutes.
- Add the remaining ingredients and stir until well combined.
- Scoop the muffin batter into greased mini muffin trays, or trays with liners.
- Bake the muffins for fifteen minutes.
- Allow the muffins to cool for two minutes before serving.
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