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.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 2
YIELD: 36-48 mini muffins
UNITS: US
INGREDIENTS
Nutrition- 1 3⁄4cups all-purpose flour
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon allspice
- 1⁄8teaspoon ground cloves
- 1⁄3cup vegetable oil
- 1⁄2cup brown sugar
- 1
- 1teaspoon vanilla extract
- 3⁄4
- 1⁄2cup low-fat milk
For Coating
- 1⁄2
- 2⁄3cup granulated sugar
- 2tablespoons cinnamon
Advertisement
DIRECTIONS
- Preheat your oven to 350 and spray your muffin pans.
- Combine all the dry ingredients in one bowl and whisk till combined.
- In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
- Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
- Fill your mini tins till almost full.
- Bake for 10-12 minutes.
- While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
- 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.
- If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
- They look and taste like a pumpkin donut hole… delish!
Advertisement