Description
Mini cinnamon sugar pumpkin muffins are a delightful treat perfect for fall. These bite-sized muffins are moist, flavorful, and topped with a sweet cinnamon sugar coating.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup milk
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix pumpkin puree, vegetable oil, egg, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each mini muffin cup about 3/4 full with batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let muffins cool for 5 minutes, then brush tops with melted butter and roll in cinnamon sugar.
- Serve warm or store in an airtight container.
Notes
- Use fresh pumpkin puree for best results.
- Do not overmix the batter to keep muffins tender.
- Store leftovers at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American