So I know it’s not October yet but I am beyond excited for Zelda’s second Halloween! This year she’ll be able to fully grasp what’s going on and her costume from Redeux Kidz is so adorable. My little is obsessed with mini muffins so I knew we had to take a break from her go-to blueberry and upgrade for autumn with yummy mini cinnamon pumpkin muffins. They were a huge hit! Zelda refused to let me take the muffin liner off and was sitting in her tiny monogrammed armchair immersed in Doc McStuffins eating it topside first. I broke out some of our Oriental Trading Halloween décor (so much more to come later – stay tuned!) and began celebrating the new season.
How do you and your little celebrate the start of fall?

Photo Credit & Food Styling: Leah Nolan

HALLOWEEN DECOR

Cups // Napkins // Straws

BAKING SUPPLIES

Mini Muffin Cups // Measuring Spoons // Mini Muffin Tin

Mini Cinnamon Pumpkin Muffins
  • Prep time: 20min
  • Yield: 24-36 Mini Muffins
ingredients
  • 1 ¾ Cups Flour
  • 1 Cup Sugar
  • ½ Cup Brown Sugar
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 3 Teaspoons Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 2 Eggs
  • 1 Can (15oz) Pumpkin Puree
  • ½ Cup Melted Coconut Oil
  • 1 Teaspoon Vanilla Extract
instructions
  1. Preheat the oven to 375 degrees and line a mini muffin pan with baking cups.
  2. Whisk together the dry ingredients and in a separate bowl whisk together the wet ingredients.
  3. Pour the wet ingredients into the dry ingredients and stir to combine.
  4. Scoop approximately 1 tablespoon of the batter into each muffin cup.
  5. Bake for 10-11 minutes or until a toothpick inserted into the center of the muffins comes out clean.
notes

RECIPE ADAPTED FROM LOVELY LITTLE KITCHEN BY GLITTER AND BUBBLES