Pumpkin Cinnamon Mini Muffins
Servings
24mini muffins
Servings
24mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Grease and flour a 24-serving *mini muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat sugar, oil, egg and pumpkin purée until smooth.
  4. Stir in flour mixture just until combined. A few lumps are okay.
  5. Transfer batter to prepared pan, about a scant 2 tablespoons of batter in each muffin cup.
  6. Bake until toothpick inserted into muffins comes out clean, about 11-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
  7. Let muffins cool in pan for 5 minutes. Turn muffins out onto a cooling rack.
Topping
  1. Combine sugar and cinnamon in a shallow bowl.
  2. Dunk warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.