Mini Cinnamon Sugar Pumpkin Muffins
Deliciously soft and spiced, these mini muffins are a perfect autumn treat, made with pumpkin and a delightful cinnamon sugar coating.
Ingredients:
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (170g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) milk
Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a medium bowl, combine the melted butter and brown sugar. Whisk in the egg, vanilla extract, pumpkin puree, and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid over-mixing; the batter will be thick.
- Using a small spoon, fill each muffin tin about 2/3 full with batter.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 10 minutes.
- For the coating, mix the granulated sugar and cinnamon in a small bowl. Remove warm muffins from the pan and lightly dunk each one in melted butter, then coat in the cinnamon-sugar mixture. Place upright on a cooling rack.
- Enjoy your muffins fresh on the same day. Store leftovers at room temperature for up to 1 day or in the refrigerator for up to 4 days, loosely covered.
Nutrition Information:
Nutrition information is generally calculated per muffin. For detailed nutrition facts, consider calculating based on specific ingredients used.