Baked Pumpkin Spice Mini Muffins
Fall is my favorite time of year. I love absolutely everything about it: the cooler temperatures, the falling leaves, the pumpkin patches, apple picking, and the start of the holidays. It's the time when I'm happy to get outside in the brisk air since it's not too cold or hot. At the same time, I can get cozy in my house and snuggle up with something warm to fill my belly. Granted it's not that chilly here yet in Okinawa, but you can still tell that the days are changing...The perfect signal for me to queue the ole fall baking recipes.
Now, I'm a quick bread kind of girl. I love baking breads, muffins, scones, you name it. They're something that I know I'll have time to whip together even if it's an incredibly busy week. If you throw in some fruits and veggies and maybe even a bean protein, you'll create a really satisfying and comforting treat that you can make in a batch for several days. This recipe is one that works really well heading up to Thanksgiving. It's something that I can give the little guy and know that he'll devour it in no time. Plus, the grown-ups really don't mind grabbing a few of these mini muffins themselves. Give the recipe a try this weekend for a snuggly morning with the family or a quick bite to warm you up before heading out into the chilly air.
Baked Pumpkin Mini Muffins
Adapted from Two Peas and Their Pod
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup vegetable oil
1/2 cup light brown sugar
1 large egg
1 tsp vanilla
1 cup canned pumpkin (real pumpkin)
1/2 cup milk
For the topping:
4 Tbsp melted butter
2/3 cup sugar
2 Tbsp cinnamon
Preheat oven to 350 degrees F. Line a mini muffin pan with mini muffin liners or spray with non-stick baking spray.
In a medium bowl, mix together flours, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together all the wet ingredients starting with the oil down to the milk. Mix the wet ingredients into the dry ingredients until just combined.
Divide the batter among the muffin cups and bake for 10-12 minutes. The mini muffins will be done when a toothpick inserted comes out clean. Remove the muffins from the oven and cool for a couple minutes.
While still warm, dip the muffin tops in the melted butter. Sprinkle the cinnamon sugar mixture over the tops of each mini muffin to cover. Serve warm and enjoy!
Kristen writes about living a fulfilling life at Bountiful Abode and throws in food and travel photography for inspiration. She also owns Bountiful Pursuits where she helps entrepreneurs and aspiring creatives to start their passion projects, become go-getters with a plan, and create meaningful lives through little accomplishments that stack up to big achievements.