Mini Pumpkin Muffins
Delicious mini pumpkin muffins with a cinnamon sugar coating.
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 tablespoon unsalted butter melted and slightly cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 cup canned pumpkin puree
- ½ cup milk at room temperature
For the cinnamon sugar coating:
- 4 tablespoon unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
- In another bowl, mix the melted butter, brown sugar, and granulated sugar until combined. Add the egg and mix well. Stir in the pumpkin puree and milk.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool slightly, then dip the tops in melted butter and roll in the cinnamon sugar mixture.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days.