Mini Cinnamon Sugar Pumpkin Muffins

I recently posted saying I finally found the perfect pumpkin muffin recipe for me and here I am posting another one. So, what’s the difference? Well, I consider these Mini Cinnamon Sugar Pumpkin Muffins to be more like donut holes and I find them to be more dessert-like than for breakfast. But most importantly, they are delicious nonetheless!

A definite plus about this recipe… You don’t need a stand mixer or a hand mixer to make the batter. You whisk the dry ingredients together in one bowl and the wet ingredients in another and then whisk both together to make the batter. Next, using a cookie scoop (or a small spoon) drop the batter into a mini muffin pan sprayed with baking spray (no cupcake liners needed either!).

Bake in a 350 F preheated oven for about 12 minutes and let them cool slightly in the pan…

Before rolling in melted butter and a cinnamon sugar mixture for the topping. YUM! And, while I normally don’t like glazes and coatings (they can be a tad bit too sweet for me) I will say that while these mini muffins are delicious without the coating, they are amazing with it so don’t skip it.

Mini Cinnamon Sugar Pumpkin Muffins

  • Servings: 24 Mini Muffins
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Ingredients:

For the Muffins:

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice

1/4 cup unsalted butter, melted and slightly cooled

1/2 cup light brown sugar

1 large egg

1 1/2 teaspoons vanilla extract

3/4 cup pumpkin puree

1/2 cup whole milk

For the Cinnamon Sugar Coating:

1/2 cup sugar

2 teaspoons cinnamon

1/4 cup unsalted butter, melted

Directions:

Preheat the oven to 350 F. Spray a mini-muffin pan (24 count) with baking spray and set aside.

In a medium bowl whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice.

In a large bowl, whisk together the cooled melted butter and brown sugar. Add in the egg, vanilla extract, pumpkin puree and milk and continue whisking until combined.

Add the dry ingredients to the wet ingredients and whisk everything together until just combined and no streaks of the flour mixture remain. The batter will be thick.

Using a cookie scoop, drop scoops of the batter into the prepared pan.

Bake in the preheated oven for 11-13 minutes, or until a cake tester inserted in the center of one of the muffins comes out clean.

Transfer the pan to a wire rack and allow the muffins to cool slightly.

While the muffins are cooling combine the sugar and cinnamon for the coating in a small bowl.

Once the muffins are cool enough to handle dip them in the melted butter and then roll in the cinnamon sugar mixture.

Store in an airtight container.

Recipe from Sally’s Baking Addiction

Pumpkin Blondies

I wasn’t planning on making so many pumpkin recipes this year, but, inevitably I come across a recipe here and there and it sounds too good not to make it. Besides its Fall Y’all… it’s all about the apples and the pumpkins! Now, I haven’t attempted to make a pumpkin brownie since the Pumpkin Chocolate Brownies from 5 years ago. Those brownies required 9 eggs, more than 1 can of pumpkin puree, turned into a debacle when I went to slice them and I was on the fence as to whether or not I liked them. Considering that I never thought to make them again, that should be my answer. But this year when I was thinking of something to bake for a friend’s birthday (she’s a pumpkin fan like me) I thought about attempting a pumpkin brownie again, definitely not that recipe though. But that idea quickly turned into a Pumpkin Blondie instead. In case you are wondering, the biggest difference between a blondie and a brownie is that a blondie does not have cocoa powder.

I knew right off the bat that these blondies would be much better than those brownies. The batter wasn’t as dense so I knew that when they were done baking there wouldn’t be any undercooked sections. I baked them until the edges were beginning to brown and pulled away from the sides of the pan. And when I inserted a cake tester in the center it came out clean.

And when I sliced them, I was right. They were completely baked through. And more importantly they were delish. I’ll go out on a limb and say that these blondies may be good for you. Along with the pumpkin, they also have dark chocolate and pecans, all three of which have health benefits.

Pumpkin Blondies

  • Servings: 24 Blondies
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Ingredients:

2 1/3 cup flour

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

2 stick unsalted butter, at room temperature

3/4 cup sugar

3/4 cup dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 15oz. can pure pumpkin puree

2 cups dark chocolate chips*

3/4 cup chopped pecans

*I used a 10oz. bag of dark chocolate chips

Directions:

Preheat the oven to 350 F. Line a 9×13 baking pan with parchment paper, leaving an overhang on all sides, and spray with baking spray.

In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.

In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream the butter and both sugars together on medium-high speed until smooth. Beat in the egg and vanilla extract until everything is combined. Add in the pumpkin puree and beat until combined.

With the mixer on low, add in the dry ingredients. Mixing until everything is just combined. Fold in the chocolate chips and chopped pecans with a rubber spatula.

Transfer the batter to the prepared pan and using an offset spatula spread the batter out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and when a cake tester inserted in the center comes out clean.

Place pan on a wire rack and let blondies cool completely in the pan before removing and slicing.

Recipe from My Baking Addiction

Pumpkin Spice Latte Bundt Cake

Are you one of those people who counts down the days until Starbucks brings back their Pumpkin Spice Latte for the Fall? Or, are you like me? You’re not a coffee drinker, but, tend to order at least one during the season because you’re into pumpkin and the taste isn’t that bad even though it is coffee. Either way, I have the dessert for you today to get your pumpkin spice latte fix without all the caffeine and you don’t have to wait for it to cool down to truly enjoy it. A Pumpkin Spice Latte Bundt Cake.

While you do need two different batters to get the pumpkin spice and latte portions of the cake, you don’t start out by making two separate ones. You start off by making the pumpkin spice one, dividing it in half and adding an espresso mixture and cocoa powder to one of them.

Next, the fun, and depending on how you do it the messy part. Initially when I tried this recipe I tried to halve it to make a loaf sized cake. Something went wrong and while it tasted okay, the texture was a little weird. It was kind of rubbery. When I added the batter to the pan I used two cookie scoops to alternate adding it in. I think I was low on patience that day because it felt like it was taking forever. So, the next time I made the recipe, per the instructions and used a Bundt pan I decided to add the batters to piping bags. Well, instead of using 16-inch ones, I opted to use 12-inch ones. Which were too small so as I was piping the batter into the Bundt pan it was overflowing a bit from the top of the bags. In the end though, very little batter was lost. Once I was done piping all the batter into the pan I tapped it on the counter a few times to get rid of any air bubbles and to make sure the batter had incorporated together and settled.

I baked it in a 350 F preheated oven for about 40 minutes and after letting the cake cool in the pan for 10 minutes I inverted it onto a wire rack to cool completely.

Once it was cooled, it was time to enjoy a slice. And even though it was a bit of a mess to get the batters into the pan the cake did end up with a nice pattern.  And yes, the taste is very on point with your traditional Pumpkin Spice Latte.

Pumpkin Spice Latte Bundt Cake

Ingredients:

2 tablespoons instant espresso

3/4 cup evaporated milk

2 1/3 cups cake flour*

2 teaspoons baking powder

1 teaspoons pumpkin pie spice

1/2 teaspoon Kosher salt

1 1/4 cups sugar

1/2 cup butter, at room temperature

1 1/4 cups canned pumpkin

2 eggs

2 egg whites

1 teaspoon vanilla extract

1/3 cup vegetable oil

3 tablespoons dark unsweetened cocoa powder

*To make my own cake flour, I used 2 1/3 cups of all-purpose flour, removed 4 tablespoons and 2 teaspoons of the flour and replaced it with the same amount of cornstarch. After whisking it together I then sifted it to make sure it was well combined. For future reference, when a recipe calls for cake flour, you can simply use all-purpose flour and remove 2 tablespoons per cup of flour and replace it with cornstarch. Whisk the two together and then sift.

Directions:

Preheat oven to 350 F. Spray a Bundt pan with baking spray, or grease with butter and lightly coat with flour.

In a small bowl whisk together the instant espresso and 1 tablespoon of the evaporated milk, until the expresso has dissolved.

In a medium bowl whisk together the flour, baking powder, pumpkin pie spice & Kosher salt.

In a large bowl, using a handheld mixer on medium, beat together the butter and sugar until fluffy. Add in the pumpkin, eggs, egg whites, vanilla extract and oil. Beat on low until combined.

With the mixer on low, add the in the flour mixture in three parts alternating with the remaining evaporated milk.

Divide the batter in half. In one half add in the espresso mixture and the unsweetened cocoa powder. Fold the batter until the expresso mixture and cocoa powder is incorporated into it and no streaks of either remain.  

Using two cookie scoops, two large spoons, or two piping bags, alternate adding the batter to the prepared Bundt pan. Once all the batter has been added, tap the pan on the counter a few times to release any air bubbles and to ensure the batter is well incorporated.

Bake in the preheated oven for 35 – 40 minutes, or until a cake tester inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, before inverting and letting the cake cool completely.

Slice and enjoy.

Recipe from Better Homes & Garden

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