Mini Cinnamon Sugar Pumpkin Muffins
Ingredients
The muffins
-
1 and ¾
cups
whole wheat flour or all-purpose flour
-
1 and ½
teaspoons
baking powder
-
1 and ½
teaspoons
pumpkin pie spice
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
¼
cup
unsalted butter, melted
-
½
cup
packed light or dark brown sugar
-
1
large
egg
-
1 and ½
teaspoons
pure vanilla extract
-
¾
cup
pumpkin puree
-
½
cup
milk
The cinnamon-sugar coating
-
½
cup
granulated sugar
-
2
teaspoons
ground cinnamon
-
¼
cup
unsalted butter, melted
Instructions
- Preheat the oven to 350°F (177°C) and spray a mini muffin pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk the melted butter and brown sugar together, then add the egg, vanilla extract, pumpkin puree, and milk, mixing until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding over-mixing.
- Spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 12-14 minutes until a toothpick comes out clean or the muffins bounce back when poked.
- Cool the muffins in the pan for 10 minutes.
- To make the coating, mix the granulated sugar and cinnamon in a small bowl.
- Dunk each warm muffin in melted butter, then roll in the cinnamon-sugar mixture to coat.
- Enjoy the muffins fresh, as they taste best on the same day.
Nutrition Facts (estimated)
Servings
24 mini muffins
Calories
80
Total fat
4g
Total carbohydrates
10g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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