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Ingredients
- For the Sugar Coating:
- 1 cup all-purpose flour (try King Arthur)
- 3/4 cup whole wheat flour (King Arthur again)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon Pumpkin spice
- 1/8 teaspoon ground cloves
- 1/3 cup extra virgin olive oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar (don't worry you won't use all of it!)
- 1 1/2 tablespoons cinnamon
Preparation
Step 1
Preheat oven 350° F. Spray either (2) 12 or (1) 24 mini muffin tins with baking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, pumpkin spice and cloves.
In another large bowl (Kitchen Aid if you have it) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined.
Using exactly 1 Tbsp, drop batter into the muffin tin. Bake for 8-10 minutes, or until a toothpick comes out clean.
While the muffins bake, melt the butter
Combine the sugar and cinnamon in another bowl.
Remove muffins from oven and cool for 2 minutes.
Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Serve muffins warm or at room temperature.
Enjoy!