mini pumpkin spice muffins

pumpkin muffins copy

Ok, one of the best things I chose to do this week was to make myself these little mini muffins. I had mentioned in my last recipe post that fall just automatically makes me want to cook with apples and pumpkins, despite the warmer weather this week. These delish little bites were half-way gone before I  had a chance to properly take pictures. They are really that good.pumpkin muffins 2mini pumpkin muffinspumpkin muffin 7 copypumpkin muffins 4pumpkin muffins 3pumpkin muffins 8


For the muffins:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Here’s what you do:

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

3. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick comes out clean.

4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature. This recipe was adapted from  Two Peas and their pod.

I hope you enjoy them as much as I did! They were perfect served with chai tea !