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Pumpkin Spice Mini Muffins are sweet and poppable. The perfect fall treat!

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It’s been a slipper-sock kind of day around here!

Dreary, cold, drizzly and COZY. The perfect type of day to stay home, putter around, and bake a big batch of Pumpkin Spice Mini Muffins!

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I featured these pillowy, cinnamon-sugar-topped pumpkin treats in last week’s Friday Favorites and wow, they did not disappoint. Warm spices like cinnamon and nutmeg swirl through a luscious pumpkin batter, and fill the whole house up with the unmistakable scent of Fall as they’re baking.

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Warning: These mini muffins are as addicting as they are delicious. After devouring nearly half a dozen (…) I made my Mom stop by after work to take the rest home. Good thing there’s two kinds of fruit in the batter. I’m pretty sure that qualifies them as health food.

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Pumpkin Spice Mini Muffins

Description

Pumpkin Spice Mini Muffins are sweet and poppable. The perfect fall treat!

Ingredients

Makes approx 36 mini muffins

  • 1-3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 of a medium sized banana, mashed
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (not pumpkin pie filling)
  • 1/2 cup skim milk
  • 1/3 cup butter, melted
  • 1/4 cup cinnamon sugar

Directions

  1. Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda and spices in a large bowl.
  2. In a separate bowl, whisk together mashed banana, vegetable oil, brown sugar, vanilla extract, pumpkin and skim milk until blended well.
  3. Stir dry ingredients into wet ingredients in three batches. Do not overmix. Spray a 24 count mini muffin pan with non-stick spray and fill the cups to the top. Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.
  4. When muffins are cool enough to handle, dunk the tops in the melted butter, then roll in cinnamon sugar.

Notes

Adapted from The Craving Chronicles

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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I eliminated an egg from the original recipe because, well, I had no eggs and was not about to shower in order to go to the store to get some. Pssht! Can you imagine!?

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I’m glad I didn’t make the trek though, because the addition of a mashed banana in place of it made the muffins SO MOIST and squishy. The crunchy/sweet cinnamon sugar on top was the perfect, yummy contrast, Enjoy, enjoy!

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