This is a very quick and easy fall recipe from Nelson, our resident “Dad in the Kitchen”.
Preparation Time: 20
Cooking Time: 15
Yield: 24 mini muffins
Description:
Adapted from Two Peas & Their Pod; and damndelicious.net. Be sure to follow Dad in the Kitchen on Instagram.
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup brown sugar
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 tablespoons cinnamon
2/3 cup granulated sugar
4 tablespoons unsalted butter, melted
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup brown sugar
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 tablespoons cinnamon
2/3 cup granulated sugar
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray.
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• To make the cinnamon sugar, combine cinnamon and sugar.
• When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
• Let cool on a wire rack.
