Cinnamon Sugar Mini Pumpkin Muffins (video)
- 24
SERVES
Submitted by Heather Bilyeu
Ingredients
- ¾ C pumpkin puree (not pumpkin pie filling)
- ½ C milk
- ¼ C oil
- 1 egg
- ½ tsp vanilla
- ¼ C sugar
- 2 Tbsp brown sugar
- 1 ⅓ C flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp nutmeg
- ¼ tsp salt
- ⅛ tsp baking soda
- Topping
- ¼ C melted butter
- ⅔ C sugar
- 1 Tbsp cinnamon
Directions
Preheat the oven to 325°. Whisk together all the wet ingredients in a bowl. In a separate bowl, add all the dry ingredients and whisk. Add the wet ingredients to the dry ingredients. Mix gently with a spatula until no flour streaks remain.
Grease mini muffin pans with nonstick cooking spray. Using a cookie scoop, scoop out batter into each muffin slot (about 1-2 tablespoons of batter each). Bake for 15 minutes. While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size zip-top bag.
Once muffins are finished, gently remove them from the pan and place them in the small saucepan of butter and swirl around to lightly coat. Remove from the saucepan and place in the bag with cinnamon and sugar, about half the batch at a time. Gently toss to generously coat. Remove and place on a platter. Serve while hot. Yields 24.
