Cinnamon Sugar Pumpkin Mini Muffins

Monday, September 24, 2018


Fall is officially here people!  Are you as excited as I am?  I sure hope so.  There is just something so special about this time of year.

And the star flavor of the season is of course pumpkin.  From homemade pumpkin spice lattes to pumpkin pie, I just can't get enough pumpkin.  Now I know some people may not be as pumpkin obsessed as I am, but these cinnamon sugar pumpkin mini muffins might change some minds...they are that good!


These light and fluffy pumpkin mini muffins are dipped in butter and then rolled in sweet cinnamon sugar.  They taste like a yummy combination of a pumpkin donut and a muffin!  Give these a try for breakfast this week and enjoy with a good cup of coffee.

Cinnamon Sugar Pumpkin Mini Muffins
{Yield: 20-24 mini muffins}

Muffins:
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/4 cup unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla bean paste
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk

Cinnamon Sugar Coating:
1/4 cup unsalted butter
1/2 cup granulated sugar
1 tbsp. ground cinnamon

Start this recipe by preheating your oven to 350 degrees, then spray a mini muffin tin with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking powder, Kosher salt, cinnamon, pumpkin pie spice, and nutmeg and set aside.  Then in a medium-sized bowl, whisk together the melted butter and brown sugar.  Add the egg and stir for about 1 minute.  Add the vanilla bean paste, pumpkin puree, and milk and slowly pour the wet ingredients into the dry.  Stir together until just combined being sure to not over mix!

Using a cookie scoop, scoop the batter into the mini muffin tins about 2/3 full.  Bake for 11-12 minutes or until a toothpick inserted into the center comes out clean.  Remove the muffins from the tins and allow to cool on a wire rack.  While the muffins are cooling, make the sugar coating.

Combine the sugar and cinnamon in a small dish.  In a separate small dish, melt the butter.  Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar and enjoy!

These muffins stay soft and fresh at room temperature for 3-5 days.  You can also freeze the muffins for up to 2 months.  Just thaw overnight in the refrigerator and heat up before enjoying.


Recipe from Sally's Baking Addiction.

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