Adjust the oven rack to the middle position and heat the oven to 350 degrees. Place paper liners in 48 mini-muffin tins.
Whisk the pumpkin, sugar, oil and eggs in a large bowl until combined. Stir in the remaining ingredients. Fill the lined muffin tins with a heaping tablespoon of batter.
Bake until the tops are golden brown, and a toothpick inserted into the center of the muffins comes out clean, about 20 minutes. Cool in the muffin tin for 5 minutes, then turn out and transfer to a wire rack and set aside to cool. Serve with Apple Butter.
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