Recipe: Yummy Cinnamon Sugar Mini Pumpkin Muffins

Cinnamon Sugar Mini Pumpkin Muffins. Thaw overnight in the refrigerator, then heat up in the microwave (if desired) before enjoying. Fill muffin cups all the way to the top with batter. It's so cute and easy to pop, one after the next.

How to Make Cinnamon and Sugar Mini Pumpkin Muffins. These muffins are made in a standard size muffins tin, but they do not rise too much, and are like eating half of a muffin, hence the "mini" name. Once you add the wet ingredients to the dry, use your spatula to gently fold the batter, just until no steaks of flour can be seen, do not beat or stir vigorously. You can have Cinnamon Sugar Mini Pumpkin Muffins using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cinnamon Sugar Mini Pumpkin Muffins

1. Prepare of Muffin Ingredients :.
2. You need 1 3/4 cup of all purpose flour (or white whole wheat).
3. You need 1 1/2 tsp. of baking powder.
4. Prepare 1/2 tsp. of salt.
5. Prepare 1 tsp. of ground cinnamon.
6. You need 1 tsp. of pumpkin pie spice.
7. Prepare 1/2 tsp. of ground nutmeg.
8. Prepare 1/4 cup of unsalted butter, melted and cooled slightly.
9. It's 1/2 cup of brown sugar.
10. You need 1 of large egg, at room temperature.
11. You need 1 1/2 tsp. of vanilla extract.
12. You need 3/4 cup of pumpkin puree.
13. It's 1/2 cup of milk.
14. It's of Topping:.
15. You need 2 tbsp. of unsalted butter, melted.
16. You need 1/2 cup of granulated sugar.
17. It's 1 tbsp. of ground cinnamon.

This recipe has just enough butter and cinnamon/sugar mixture to dip the tops of the muffins. Great recipe for Cinnamon Sugar Mini Pumpkin Muffins. They remind me a bit of donut holes. You can also make these as regular sized.

Cinnamon Sugar Mini Pumpkin Muffins step by step

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..

Place melted butter in a small bowl and mix together the cinnamon/sugar in another small bowl. Dip each muffin top in the butter, then cinnamon sugar. Fill greased miniature muffin cups two-thirds full. Dip muffins in melted butter, then roll in cinnamon-sugar. Sprinkle with powdered sugar, if desired.