Cinnamon Sugar Mini Pumpkin Muffins.
Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cinnamon sugar mini pumpkin muffins. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cinnamon Sugar Mini Pumpkin Muffins is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Cinnamon Sugar Mini Pumpkin Muffins is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have cinnamon sugar mini pumpkin muffins using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cinnamon Sugar Mini Pumpkin Muffins:
- Prepare of Muffin Ingredients :.
- Take 1 3/4 cup of all purpose flour (or white whole wheat).
- Take 1 1/2 tsp. of baking powder.
- Get 1/2 tsp. of salt.
- Get 1 tsp. of ground cinnamon.
- Take 1 tsp. of pumpkin pie spice.
- Take 1/2 tsp. of ground nutmeg.
- Get 1/4 cup of unsalted butter, melted and cooled slightly.
- Get 1/2 cup of brown sugar.
- Take 1 of large egg, at room temperature.
- Get 1 1/2 tsp. of vanilla extract.
- Make ready 3/4 cup of pumpkin puree.
- Get 1/2 cup of milk.
- Take of Topping:.
- Make ready 2 tbsp. of unsalted butter, melted.
- Take 1/2 cup of granulated sugar.
- Prepare 1 tbsp. of ground cinnamon.
Steps to make Cinnamon Sugar Mini Pumpkin Muffins:
- Preheat the oven to 350°F. Grease 2 mini muffin pans and set them aside..
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Set it aside..
- In a separate bowl, whisk together the melted butter and brown sugar. Whisk in the egg, then the vanilla, pumpkin puree and milk..
- 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..
- 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..
- 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..
- Store the mini muffins in an airtight container for up to 5 days at room temperature..
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