Kids will love these Maple Pumpkin Mini Muffins

Rebecca Miller Ffrench gave us a kid-friendly fall recipe that is sure to be a hit. Have the kids help make these easy mini muffins that pair perfectly with some hot apple cider.

Bake these fragrant Maple Pumpkin Mini Muffins, with notes of ginger, cloves and allspice to fill your house with the smell of autumn. Made with wholesome ingredients, these fiber-filled treats are the perfect after-school snack.

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• 1 3/4 cups white whole wheat flour
• 3/4 cup maple crystals or sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup canned of fresh pumpkin puree
• 1/2 cup non-gmo safflower or canola oil, plus extra for greasing the pan
• 1/3 cup orange juice
• 2 teaspoons orange zest (optional)
• 2 tablespoons plain Greek yogurt
• 1 tablespoon pure vanilla extract
• 2 large eggs, at room temperature.

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1. Preheat the oven to 350 degrees F. Grease a mini muffin pan.

2. Whisk together the flour, maple crystals, baking soda, salt and spices in a large bowl until thoroughly combined.

3. In another bowl, whisk together the pumpkin, oil, orange juice, zest if using, yogurt, vanilla and eggs. Add the wet ingredients to the dry, stirring with a spoon until well combined. Do not overmix.

4. Pour the batter into the prepared pan and bake for 10 minutes or until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.