Pumpkin, cinnamon and sugar make a delicious combo in these cute mini muffins.
Yield: 24 mini muffins
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated if possible)
1/2 teaspoon allspice
1/8 teaspoon cloves
1/3 cup oil (vegetable, olive, etc)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk
For the coating:
1/2 cup (1 stick) butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions:
Preheat oven to 180.
Spray a mini muffin pan generously with cooking spray.
Pull out two large bowls.
In one bowl, whisk the flour, baking powder, salt and spices.
In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined.
Add dry ingredients to the wet ingredients, and mix until just combined (do not over mix).
Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop).
Bake 10-12 minutes, or until toothpick comes out clean.
While the muffins bake, prepare the final coating.
Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. You will likely not use all of the butter, or cinnamon/sugar but this amount makes them easy to dip.
Yield: 24 mini muffins
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated if possible)
1/2 teaspoon allspice
1/8 teaspoon cloves
1/3 cup oil (vegetable, olive, etc)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk
For the coating:
1/2 cup (1 stick) butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions:
Preheat oven to 180.
Spray a mini muffin pan generously with cooking spray.
Pull out two large bowls.
In one bowl, whisk the flour, baking powder, salt and spices.
In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined.
Add dry ingredients to the wet ingredients, and mix until just combined (do not over mix).
Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop).
Bake 10-12 minutes, or until toothpick comes out clean.
While the muffins bake, prepare the final coating.
Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. You will likely not use all of the butter, or cinnamon/sugar but this amount makes them easy to dip.