Mini Pumpkin Muffins
Yield: 48 mini muffins
Adapted from Mel’s
Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
15-oz can can pumpkin puree
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
½ cup (113 g) canola oil or melted butter
2 large eggs
1 tsp vanilla extract
For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
1 ¾ cups (249 g) all-purpose flour (or half white, half whole wheat flour)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
Topping:
½ c. (212 g) granulated sugar
2 tsp ground cinnamon
I like a little sprinkle of the topping on them before they bake, if you just want to dip them after, that’s fine too.
Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch.
Remove the muffins from the tin - turn over and dip the tops in the cinnamon sugar topping mixture then place right side up on a cooling rack to cool. If topping mixture isn’t sticking, dip tops in a little melted butter first.
