Friday, October 18, 2013

Mini Pumpkin Muffins

So many fall recipes, so little time! I made these mini pumpkin muffins last week. I wanted to make a quick and easy pumpkin treat. My kids like to eat these for snacks.

Mini Pumpkin Muffins
adapted from
1/4 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup canned pumpkin puree
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1/2 tsp ground cinnamon

 1/4 cup granulated sugar
3/4 tsp ground cinnamon
3 TBSPs unsalted butter, melted

1. In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon.
2. Fill cavities of a greased mini muffin pan about half full (about 1 TBSP). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.
3. Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter. Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
Makes 24

1 comment:

Michelle said...

These are a new family favorite!