Containing both pumpkin purée and pie spice, these mini muffins are as fluffy as a donut. Packed with pumpkin flavor and dipped in spiced sugar after baking, these snackable treats perfectly capture the flavors of fall. It’s hard to eat just one!
Ingredients
- Cooking spray
- 1 (15 - oz.) can Nature's Promise® Organic 100% Pure Pumpkin
- ½ + ⅓ cup sugar, divided
- ½ cup vegetable oil
- 1 large egg
- ¼ cup low-fat milk
- 1 ¾ cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice, divided
- ¼ tsp. salt
- 2 Tbsp. unsalted butter, melted and cooled
Steps
- Preheat oven to 375°F. Grease a 24-cup mini muffin tin with the cooking spray.
- To a large bowl, add pumpkin puree, ½ cup sugar, oil, egg and milk. Whisk to combine. Add the flour, baking soda, 1 teaspoon pumpkin pie spice and salt. Whisk until fully combined.
- Divide batter among greased cups, filling muffin cups three-fourths full. Bake 15–17 minutes, until a toothpick inserted into the center of muffin comes out clean. Let cool slightly, then remove muffins from tin and transfer to wire rack.
- On a plate, combine remaining 1/3 cup sugar and 1 teaspoon pumpkin pie spice. Dip the top of each warm muffin into melted butter, then dip in sugar mixture to coat. Store in an airtight container for up to 5 days.
This recipe is
- Vegetarian
- Nut-free
Tags
- fall dessert
- pumpkin muffin recipe