How to Prepare Appetizing Cinnamon Sugar Mini Pumpkin Muffins

Cinnamon Sugar Mini Pumpkin Muffins. Instead of mini muffins, you can bake regular size cinnamon sugar pumpkin muffins. Exceptionally moist, surprisingly light, and entirely irresistible! The key to making excellent Homemade Cinnamon Sugar Pumpkin Seeds is letting them completely dry before roasting!

I did half with the cinnamon and sugar topping and half with. Cinnamon Sugar Mini Muffins - Soft, fluffy bite sized muffins covered with cinnamon and sugar. Rolled in cinnamon sugar mixture they are a downright irresistible choice for breakfast or dessert. You can have Cinnamon Sugar Mini Pumpkin Muffins using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cinnamon Sugar Mini Pumpkin Muffins

1. Prepare of Muffin Ingredients :.
2. You need 1 3/4 cup of all purpose flour (or white whole wheat).
3. You need 1 1/2 tsp. of baking powder.
4. It's 1/2 tsp. of salt.
5. Prepare 1 tsp. of ground cinnamon.
6. You need 1 tsp. of pumpkin pie spice.
7. You need 1/2 tsp. of ground nutmeg.
8. It's 1/4 cup of unsalted butter, melted and cooled slightly.
9. You need 1/2 cup of brown sugar.
10. Prepare 1 of large egg, at room temperature.
11. You need 1 1/2 tsp. of vanilla extract.
12. You need 3/4 cup of pumpkin puree.
13. It's 1/2 cup of milk.
14. You need of Topping:.
15. You need 2 tbsp. of unsalted butter, melted.
16. It's 1/2 cup of granulated sugar.
17. Prepare 1 tbsp. of ground cinnamon.

These Cinnamon Sugar Mini Muffins bake up quickly without a lot of fuss and then you just toss 'em. Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a donut. These mini pumpkin donut muffins that taste like cinnamon sugar donuts look delicious enough to fulfill my childhood love for all things dangerous and fried.

Cinnamon Sugar Mini Pumpkin Muffins step by step

1. Preheat the oven to 350°F. Grease 2 mini muffin pans and set them aside..
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Set it aside..
3. In a separate bowl, whisk together the melted butter and brown sugar. Whisk in the egg, then the vanilla, pumpkin puree and milk..
4. 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..
5. 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..
6. 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..
7. Store the mini muffins in an airtight container for up to 5 days at room temperature..

What I love most is that they are done in a much healthier form. You really can not beat that. What is it about pumpkin and cinnamon baked goods that feels like a big, warm hug? How could I resist joining in? Mini Cinnamon Sugar Doughnut Muffins ~ADDICTIVE~.