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Source: FamilyTime Favorites

Spiced Pumpkin Mini Muffins
Moist and spicy, these miniature gems are perfect as part of a feast to celebrate the fall.
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Serves: 36 mini muffins
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
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2/3 cup packed brown sugar
1/4 teaspooon baking soda
2 teaspoons baking powder
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg
1 cup canned pumpkin pie filling
1/3 cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup milk, room temperature
2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Butter enough mini muffin tins for 36 muffins.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In another bowl, stir together pumpkin, butter, eggs, milk, and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine.

Spoon batter into prepared muffin cups. Bake for 12 to 15 minutes, or until toothpick inserted comes out clean.

Remove muffin pans to wire rack. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.

Serve warm or cool.

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