Cinnamon Sugar Mini Pumpkin Muffins
Cinnamon Sugar Mini Pumpkin Muffins

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cinnamon sugar mini pumpkin muffins. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Cinnamon Sugar Mini Pumpkin Muffins is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Cinnamon Sugar Mini Pumpkin Muffins is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. 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. Get Muffin Ingredients :
  2. Take 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. Take 1 tsp. ground cinnamon
  6. Take 1 tsp. pumpkin pie spice
  7. Take 1/2 tsp. ground nutmeg
  8. Take 1/4 cup unsalted butter, melted and cooled slightly
  9. Get 1/2 cup brown sugar
  10. Take 1 large egg, at room temperature
  11. Take 1 1/2 tsp. vanilla extract
  12. Make ready 3/4 cup pumpkin puree
  13. Prepare 1/2 cup milk
  14. Prepare Topping:
  15. Get 2 tbsp. unsalted butter, melted
  16. Make ready 1/2 cup granulated sugar
  17. Take 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.

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