MINI CINNAMON SUGAR PUMPKIN MUFFINS
Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a donut. Baked in a mini muffin pan and never fried!
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
- While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
- Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.
PUMPKIN SPICED DONUT HOLE MINI MUFFINS
As soon as the season's start changing and fall is around the corner, my thoughts go to pumpkin!! I whipped up these petite little muffins this morning and had a hard time only eating two! Covered in the cinnamon/sugar coating, they really do taste like little donut holes. The pumpkin flavor is not overpowering ..... but just...
Provided by Jill Hanses
Categories Muffins
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Spray or line mini muffin pan.
- 2. Pull out two large bowls. In one bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
- 3. In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined by hand. (Not necessary to use a mixer!)
- 4. Add dry ingredients to the wet ingredients, and mix until just combined - do not over mix!
- 5. Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop). I had enough batter left to make four more.
- 6. Bake 10-12 minutes, or until toothpick comes out clean.
- 7. While the muffins bake, prepare the final coating. Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. (When making again, I will cut this recipe for the cinnamon/sugar coating, including butter, in half. It made way too much!)
- 8. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin top in the melted butter, then dip in cinnamon/sugar to coat. If you did not use paper liners, you can dunk the whole muffin in the melted butter, and roll in the cinnamon/sugar mix for a more donut feel!
PUMPKIN SPICE MUFFINS
Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. -Michel Karkula, Chandler, Arizona
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts :
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