Tasty, moist, easy and quick!
25 minutes
Makes 24 mini-muffins
(I doubled the recipe and it made 14 normal sized muffins...odd number I know)
Preheat oven to 325. Place paper liners in muffin tins.
In a medium bowl, stir together until smooth:
1 c. homemade or canned pumpkin puree
3/4 c. agave nectar (I didn't have any so I just used sugar, but used half this amount)
1/4 . c. canola oil
1 t. molasses
1 large egg
In a separate bowl, let him or her help whisk together:
1/2 c. all-purpose flour
1/4 c. whole-wheat flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. pumpkin pie spice
Add the pumpkin mixture to the flour mixture and stir until the two are just combined. Divide the batter among muffin cups, filling each nearly to the rim. Bake until toothpick inserted in the center of muffin comes out with a crumb or two clinging to it, about 20 muffins. Cool.
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