Mini pumpkin muffins coated in cinnamon sugar – they are small pieces of happiness that taste like little sugar doughnuts! They are moist and easy to make; baked in a mini muffin tin, but you can use a classic muffin tin if you prefer. Mini pumpkin muffins are so soft and addictive, and you cannot stop eating them!
Ingredients for 24 mini muffins:
- 220 g plain flour
- 1.5 tsp baking powder
- a pinch of salt
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- 60 g butter, melted
- 100 g light soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 170 g pumpkin puree
- 120 ml milk
All ingredients should be at room temperature.
Place the egg, vanilla extract, pumpkin puree, milk, butter and sugar in a bowl. Mix with a whisk until the ingredients combine. Sift the plain flour, baking powder, salt, and spices into the mixture. Mix with a kitchen whisk only to combine the ingredients. If the batter is very thick in consistency, you can add 1 – 2 Tbsp of milk and mix.
Grease a mini muffin tin with butter and sprinkle with plain flour (shake off the excess flour). Spoon the batter into the muffin tins, filling each about 2/3 full.
Bake at 170°C for about 15 minutes or until a stick inserted into the muffins comes out dry. Remove from the oven, place the tin on a cooling rack, and allow muffins to cool in the tin until ready to coat.
Additionally:
- 100 g caster sugar
- 2 tsp ground cinnamon
- 60 g butter, melted
Mix the sugar with cinnamon. Dip the mini muffins into the melted butter, then roll in the cinnamon sugar. Place on a cake stand.
Enjoy!
The source of the recipe – “Sally’s Baking Addiction“.
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