cinnamon glazed pumpkin raisin mini muffins


These cute little muffins were part of a survival kit.


My mom was on a trip for a few weeks, so my dad had to fend for himself and forage for food.


These yummy bite-sized muffins pass his healthiness test, with whole wheat flour, low fat, and low in sugar. Also, I dumped in practically a full canister of raisins (the man loves his raisins).


This fondness-for-raisins trait was definitely NOT passed down to me.


Cinnamon sugar glaze though…that’s a different story.

Pumpkin Raisin Mini Muffins with Cinnamon Glaze
Adapted from Disney Family Fun

3/4 cup AP flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp cinnamon
1/8 tsp. salt
1 egg
1 egg white
1/2 cup low-fat milk
1/4 cup vegetable oil (you can substitute some of this with unsweetened applesauce)
1/2 cup pumpkin puree
1 1/2 tsp vanilla
1 cup raisins

Preheat oven to 375 degrees F.

In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt.

In a second bowl, mix the egg and egg white, milk, oil, pumpkin puree and vanilla.

Add the wet ingredients to the dry ingredients, and stir only until moistened. Do not overmix. Stir in the raisins.

Spray mini-muffin tins with vegetable cooking spray.

Spoon batter into prepared tins, filling each section 2/3 full.

Bake at 375 degrees for 12 to 14 minutes, until a toothpick inserted in the center comes out clean.

Yields 24 mini muffins.

For the cinnamon glaze, just mix together powdered sugar and milk (honestly, I just eyeball it). Add a pinch of cinnamon.



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