Mini Cinnamon Sugar Pumpkin Muffins

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, packed light or dark
  • 4 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure
  • 1 3/4 cups Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 3/4 cups (218g) white-whole wheat flour (or all-purpose flour)
• 1 and 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/4 cup (1/2 stick; 60g) unsalted butter, melted and slightly cooled
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg
• 1 and 1/2 teaspoon pure vanilla extract
• 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) milk
• 1/4 cup (1/2 stick; 60g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon ground cinnamon

Directions

• Preheat oven to 350°F (177°C). Spray mini muffin tin with nonstick spray. Set aside. In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. 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, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix. Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon 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. Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for 3-5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.