Cinnamon Sugar Mini Pumpkin Muffins
Cinnamon Sugar Mini Pumpkin Muffins

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, cinnamon sugar mini pumpkin muffins. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cinnamon Sugar Mini Pumpkin Muffins is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cinnamon Sugar Mini Pumpkin Muffins is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have cinnamon sugar mini pumpkin muffins using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cinnamon Sugar Mini Pumpkin Muffins:
  1. Make ready Muffin Ingredients :
  2. Prepare 1 3/4 cup all purpose flour (or white whole wheat)
  3. Get 1 1/2 tsp. baking powder
  4. Make ready 1/2 tsp. salt
  5. Get 1 tsp. ground cinnamon
  6. Prepare 1 tsp. pumpkin pie spice
  7. Prepare 1/2 tsp. ground nutmeg
  8. Make ready 1/4 cup unsalted butter, melted and cooled slightly
  9. Make ready 1/2 cup brown sugar
  10. Get 1 large egg, at room temperature
  11. Get 1 1/2 tsp. vanilla extract
  12. Make ready 3/4 cup pumpkin puree
  13. Take 1/2 cup milk
  14. Get Topping:
  15. Get 2 tbsp. unsalted butter, melted
  16. Prepare 1/2 cup granulated sugar
  17. Prepare 1 tbsp. ground cinnamon
Instructions to make Cinnamon Sugar Mini Pumpkin Muffins:
  1. Preheat the oven to 350°F. Grease 2 mini muffin pans and set them aside.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Set it aside.
  3. In a separate bowl, whisk together the melted butter and brown sugar. Whisk in the egg, then the vanilla, pumpkin puree and milk.
  4. Pour the wet ingredients into the dry and mix just until combined. Pour the batter into the greased muffin pans, filling each tin about 2/3 of the way full.
  5. Bake for 11-13 minutes, until a toothpick comes out clean. Let them cool for a few minutes, then transfer them to a wire rack.
  6. Once they're cool enough to handle, working one at a time, dunk each muffin top into the melted butter, then roll the top in the cinnamon sugar mixture.
  7. Store the mini muffins in an airtight container for up to 5 days at room temperature.

So that’s going to wrap this up with this special food cinnamon sugar mini pumpkin muffins recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!