Mini Cinnamon Sugar Pumpkin Muffins
Mini Cinnamon Sugar Pumpkin Muffins is a hor d'oeuvre that serves 24. Watching your figure? This dairy free recipe has 135 calories, 1g of protein, and 3g of fat per serving. For 63 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Averie Cooks requires flour, vanillan extract, coconut oil, and pumpkin puree. From preparation to the plate, this recipe takes around 30 minutes. 1532 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. If you like this recipe, you might also like recipes such as Mini Cinnamon Sugar Pumpkin Muffins, Cinnamon-Sugar Mini Muffins, and Mini Cinnamon Sugar Donut Muffins.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 teaspoon allspice
1/4 cup Silk Unsweetened Vanilla Almond Milk (other milks may be substituted including coconut, soy, rice, cow)
2 teaspoons baking powder
1 teaspoon cinnamon
Cinnamon Sugar Coating
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 cup plus 2 tablespoons all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon ground cloves
1/4 cup light brown sugar, packed
2 tablespoons mild or medium molasses
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3/4 cup pumpkin puree (not pumpkin pie filling)
pinch salt, optional and to taste
1 tablespoon vanilla extract
Equipment:
oven
muffin tray
whisk
bowl
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 400F. Spray two12-count mini muffin pans(or use oneNon-Stick 12-Cup Regular Muffin Pan)very well with floured cooking spray or grease and flour the pans; set aside. Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it. Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow). Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle. Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine. Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired. Adapted fromVegan Chocolate Chip Pumpkin Muffins
Step by step:
1. Preheat oven to 400F. Spray two12-count mini muffin pans(or use one
2. Non-Stick 12-Cup Regular Muffin Pan)very well with floured cooking spray or grease and flour the pans; set aside. Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
3. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it. Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
4. Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle. Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine. Gently roll each muffin through cinnamon-sugar until evenly coated.
5. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired. Adapted from
6. Vegan Chocolate Chip Pumpkin Muffins
Nutrition Information:
covered percent of daily need
