Mini Cinnamon Sugar Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Muffins 1 cup plus 2 tablespoons all-purpose flour2 teaspoons baking powder1 teaspoon cinnamon1 teaspoon pumpkin pie spice1/2 teaspoon allspice1/2 teaspoon nutmeg1/2 teaspoon ground clovespinch salt, optional and to taste3/4 cup granulated sugar1/4 cup light brown sugar, packed3/4 cup pumpkin puree1/3 cup EVOO1/4 cup Silk Unsweetened Coconut Milk2 tablespoons mild or medium molasses1 tablespoon vanilla extractCinnamon Sugar Coating 1/3 cup granulated sugar 1 teaspoon cinnamon
Directions:
1.Preheat oven to 400F. Spray two 12-count mini muffin pans very well with floured cooking spray or grease and flour the pans; set aside.
2.Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
3.In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
4.Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't over mix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
5.Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full.
6.Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
7.Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine.
8.Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquefy and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.
Serving Size: Makes 24 Mini Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CAH-RD.
1.Preheat oven to 400F. Spray two 12-count mini muffin pans very well with floured cooking spray or grease and flour the pans; set aside.
2.Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
3.In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
4.Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't over mix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
5.Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full.
6.Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
7.Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine.
8.Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquefy and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.
Serving Size: Makes 24 Mini Muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
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