Mini Cinnamon Sugar Pumpkin Muffins

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon and salt. In a medium bowl, whisk the melted butter and brown sugar, then add the egg, vanilla, pumpkin puree and milk and whisk to combine. Pour the wet ingredients into the dry and whisk until just combined; do not overmix. The batter will be thick.
3. Spoon the batter into the muffin cups, filling each about two-thirds full.
4. Bake for 12 to 14 minutes, until a toothpick inserted in the center comes out clean or the top springs back when lightly pressed. Cool in the pan for 10 minutes.
5. In a small bowl, mix the granulated sugar and cinnamon. Remove the warm muffins from the pan with a spoon. Lightly dip each muffin in the melted butter, then press it into the cinnamon sugar to coat the top generously. Set upright on a rack and repeat with the rest.
6. Store covered loosely at room temperature for up to 1 day, or refrigerated up to 4 days; loose covering keeps the coating from getting soggy.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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