What you need,
1¾ cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ cup vegetable oil
½ cup brown sugar
1 large egg
¾ cup pumpkin puree
½ cup milk (I used 1%)
1 tsp. vanilla
Topping,
¼ cup melted butter
1 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
Heat the oven to 350 degrees. Spray a mini muffin tin with
non-stick cooking spray.
In a large bowl whisk together the flour, baking powder,
salt, cinnamon and pumpkin pie spice.
In a separate bowl whisk the egg and brown sugar until light
and fluffy. Whisk in the oil and pumpkin puree. Stir in the milk and vanilla
until everything is well combined.
Add the wet ingredients to the dry and fold together gently
until just combined, don’t over mix!
Scoop the batter into the prepared mini muffin tin.
Bake for 10-12 minutes. Until golden and a toothpick comes
out clean.
Let muffins cool in the pan for 5 minutes then transfer them
to a wire rack to cool another 10 minutes.
While the muffins are still warm but not hot, brush them all
over with a light coating of melted butter then immediately roll them in the
cinnamon sugar. Place them back on the wire rack to cool completely.
These delightful little muffins are so good. They are moist
and tender and the crunchy spicy coating is to die for!
They are best eaten the day they are made. You can store
them in an airtight container for a day or two but the cinnamon sugar will kind
of melt into the muffin, it is still delicious but not so much crunchy!
Jen of My Tiny Oven
