Saturday, September 7, 2013

Mini Pumpkin Muffins with Cinnamon and Sugar

1 3/4 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla
Muffins just out of the oven
1 c. pumpkin puree
1/2 c. milk

1/2 c. sugar
2 Tbsp. cinnamon
1/4 c. butter, melted

Preheat oven to 350 F.

To make the muffins: In a large bowl, mix together the cake flour, baking powder, salt, and spices. Set aside.

In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg. Whisk for 1 minute. Add in the vanilla, pumpkin, and milk. Stir to combine.

Slowly pour the wet ingredients into the flour mixture. Stir until just combined.

Grease a mini muffin tin. Scoop batter into the tin, about 2/3 full.

Bake 12-13 minutes, or until the center is cooked through. Check with a toothpick. Allow to cool. While the muffins are cooling, make the coating.

To make the coating: In a shallow bowl, combine the sugar and cinnamon. Stir to mix. In another shallow bowl, add the melted butter (or melt it in the bowl you're going to use).

Mini pumpkin muffins
When the muffins have cooled, dip each muffin first into the butter, then roll in the cinnamon and sugar mix. Enjoy warm.

Makes about 36 mini muffins.

These do not store well after the coating is put on, so if you don't plan to eat all 3 dozen, just don't put the coating on until you're ready to eat them.

Here's a link to the recipe I adapted:

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