Pumpkin Crunch Mini Muffins

from Robinhood flour

• Ready In: 25 mins
• Yields: 24 mini muffins

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup dried cranberries (optional)
• 2⁄3 cup milk
• 1⁄2 cup canned pumpkin puree (not pie filling)
• 1⁄3 cup  vegetable oil
• 1  egg
•  brown sugar

Directions

1. PREHEAT oven to 400º F (200º C).
2. Spray 24 mini muffin cups with vegetable spray.
3. COMBINE first 8 ingredients in large mixing bowl.
4. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
5. ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
6. BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.