Mini Cinnamon Sugar Pumpkin Muffins

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 24-cup mini muffin pan with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt.
3. In a medium bowl, whisk the melted butter and brown sugar. Add the egg, vanilla, pumpkin puree and milk and whisk to combine.
4. Pour the wet ingredients into the dry and whisk just until combined, without overmixing. The batter will be thick.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 12–14 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.
7. Mix the granulated sugar and cinnamon in a small bowl. Use a spoon to lift out the warm muffins, dip each one briefly in the melted butter, then roll it in the cinnamon sugar to coat well. Set upright on a rack and repeat with the rest.
8. Store loosely covered at room temperature for up to 1 day, or refrigerated for up to 4 days, so the coating stays dry.

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

More recipes with

EggMilkBrown sugarPumpkin