Mini Cinnamon Sugar Pumpkin Muffins

By á-3570

Ingredients

• Mini Muffins
• 1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
• 1 and 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup dark brown sugar
• 1 large egg
• 1 and 1/2 tsp vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk
• Cinnamon Sugar Coating
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup white sugar
• 2 Tbsp ground cinnamon

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

1.Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.

2.In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.

3.Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.

4.Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.