Cinnamon & sugar pumpkin mini muffins
Guess what? You don’t actually have to bring cookies to a cookie exchange. You can bring fudge, cereal treats and yes, even pumpkin mini muffins. Jen‘s annual cookie exchange offered the perfect opportunity to finally try one of the recipes I’d pinned on Pinterest: baked pumpkin doughnut holes.
The pin was for a recipe on Two Peas and Their Pod, who originally found it on Pinterest. (It’s like the circle of life or something.) I adjusted the cinnamon sugar mixture in their recipe as it had far too much cinnamon for my taste. (Original used 2/3 cup sugar and 2 T cinnamon.) Feel free to adjust it as you like!
Oh, and they were yum. Very much so.
Printable recipe for cinnamon & sugar pumpkin mini muffins below.
- 1¾ cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ teaspoons nutmeg
- ½ tsp allspice
- ⅛ tsp ground cloves
- ⅓ cup canola oil
- ½ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk
- 4 T unsalted butter, melted
- 1 cup granulated sugar
- 1 T cinnamon
- Preheat oven 350 degrees. Spray a mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a large mixing bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among muffin cups. Bake for 12 minutes or until a toothpick comes out clean.
- While muffins bake, melt butter in a small bowl. Combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes in the pan. Dip each muffin in melted butter and then roll in cinnamon sugar. Muffins taste best served warm but are still pretty yummy at room temperature the next day!
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