Pumpkin Poppers

Delicious cinnamon & sugar coated mini muffins. I cannot take credit for this recipe. I found it on another website but that site has since been deleted so I thought I'd post here so there is a link again.

• Ready In: 22 mins
• Serves: 2
• Yields: 36-48 mini muffins

Ingredients

• 1 3⁄4 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄8 teaspoon ground cloves
• 1⁄3 cup  vegetable oil
• 1⁄2 cup brown sugar
• 1  egg
• 1  teaspoon vanilla extract
• 3⁄4 cup pumpkin (fresh or canned, just not pumpkin pie filling)
• 1⁄2 cup low-fat milk

• For Coating

• 1⁄2 cup unsalted butter, melted
• 2⁄3 cup granulated sugar
• 2  tablespoons cinnamon

Directions

1. Preheat your oven to 350 and spray your muffin pans.
2. Combine all the dry ingredients in one bowl and whisk till combined.
3. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
4. Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
5. Fill your mini tins till almost full.
6. Bake for 10-12 minutes.
7. While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
8. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
9. If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
10. They look and taste like a pumpkin donut hole… delish!