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
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
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