Pumpkin Spice Mini Muffins

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I single-handedly ate almost the entire batch of these Pumpkin Spice Mini Muffins all by myself in one afternoon, leaving only a handful for the rest of my family. Yeah. No self control. Or was it because they are just that good? I like to think it was the latter. (wink)

Either way, there’s nothing quite like these. They’re little pumpkin muffins, almost donut-like. But then they’re coated in butter and then drenched in a sugar and pumpkin spice mixture quite like snickerdoodles. With a buttery, slightly crisp exterior and then a soft, flavorful interior, these little bites are definitely going to be a winner in your home this pumpkin spice season. They were obviously a winner in my mouth!

Pumpkin Spice Mini Muffins
Yields 48
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Ingredients
  1. 1 3/4 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon cinnamon
  5. 1/2 cup canola oil
  6. 1/2 cup packed brown sugar
  7. 1 egg
  8. 3/4 cup pumpkin puree
  9. 1/2 cup milk
  10. 1 teaspoon vanilla extract
  11. 2 teaspoons LorAnn pumpkin spice emulsion
Topping
  1. 1 cup butter, melted
  2. 1 cup sugar
  3. 2 teaspoons cinnamon
  4. 1 teaspoon pumpkin spice
Instructions
  1. Preheat oven to 375 F. Spray a mini muffin pan with cooking spray.
  2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together oil, brown sugar, egg, pumpkin, milk, vanilla, and pumpkin spice emulsion until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
  5. Fill mini muffin cups to the top (a #100 disher works perfectly for this) and then bake 8-9 minutes or until a toothpick inserted in the center comes out clean. You will have remaining batter for the next batch.
  6. Remove donuts from oven. Allow to cool for a few minutes, then transfer the muffins to a cooling rack.
For the Topping
  1. Whisk together the sugar, cinnamon, and pumpkin spice.
  2. Melt the butter in a separate bowl.
  3. Roll the muffins in the butter. While holding the muffin over the cinnamon sugar bowl, spoon sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
Adapted from Old House to New Home
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