Mini Cinnamon Sugar Pumpkin Muffins
These delightful mini muffins are a perfect blend of pumpkin and spices, coated with sweet cinnamon sugar for an irresistible treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Can use canned pumpkin puree.
- 1/2 cup melted butter Ensure it is cooled slightly before mixing.
- 1/2 cup sugar Used for batter.
Dry Ingredients
- 1 cup whole-wheat flour Spoon and level for accurate measurement.
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/2 cup sugar For rolling the muffins.
- 1 tablespoon cinnamon Used for rolling the muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the pumpkin puree, melted butter, and 1/2 cup of sugar until well combined.
- In another bowl, whisk together the whole-wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each mini muffin cup about 2/3 full with the batter.
Baking
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Coating
- While the muffins are cooling slightly, mix 1/2 cup of sugar with 1 tablespoon of cinnamon in a shallow bowl.
- Dip each muffin in melted butter, then roll in the cinnamon sugar mixture until evenly coated.
Serving
- Serve warm and enjoy!
Notes
These muffins are perfect for breakfast, snacks, or dessert. They can be stored in an airtight container for up to 3 days.