Saturday, November 16, 2013

Cinnamon Sugar Pumpkin Mini Muffins

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk

1 stick unsalted butter, melted
2/3 cup granulated sugar
2 tbs cinnamon
*Note: this made for quite a bit of extra topping, so either dip the entire muffin (I only dipped the top half), or make a little less.

1. Preheat the oven to 350 degrees Fahrenheit and spray your mini muffin pan with nonstick cooking spray
2. Combine dry ingredients in medium bowl, whisking until combined
3. In a large bowl, mix together remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin, vanilla & milk)
4. Pour dry ingredients into the wet ingredients until just combined (do not over stir)
5. Fill mini muffin tins until almost full
6. Bake 10-12 minutes
7. While muffins are baking, melt butter and set aside.
8. In a small bowl, combine sugar and cinnamon for topping
9. After the muffins have cooled some, dip them in the melted butter and coat with cinnamon and sugar

1 comment:

  1. These are amazing! Just made them with my 2 year old, she had a blast and loved the final product.