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Mini Pumpkin Muffins

Mini Pumpkin Muffins - A Family Feast
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5 from 2 reviews

Mini Pumpkin Muffins are soft and delicious little treats, brushed in butter and coated in cinnamon sugar.

Ingredients

Scale

2 tablespoons of butter, to coat the muffin tins

2 large eggs

3/4 cup granulated sugar

1/2 cup brown sugar

1/2 cup apple sauce

1 15-ounce can pure pumpkin (not pumpkin pie filling)

1 teaspoon vanilla

1/3 cup canola oil

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 tablespoon pumpkin pie spice

Topping

6 tablespoons butter, melted

3/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F
  2. Butter 36 holes of the mini muffin tins liberally with two tablespoons of the butter.
  3. Line a sheet tray with parchment and have a 9X13 casserole dish standing by.
  4. In the bowl of a stand mixer, beat eggs for three minutes until pale.
  5. Add granulated and brown sugar and beat for three more minutes.
  6. Add apple sauce, canned pumpkin, and vanilla and beat to combine. Scrape and beat again.
  7. Add canola oil with machine running on low.
  8. In a medium bowl, whisk flour, salt, baking powder, baking soda, ground cinnamon and pumpkin pie spice.
  9. With mixer running on low, slowly add dry ingredients. Scrape and mix just to combine.
  10. Use a one-ounce scoop and divide the batter between the 36 prepared muffin cups. (If using one pan, fill that pan and once baked, bake the rest using the same pan)
  11. Bake for 10 minutes, rotate pan and bake for 10 more minutes. Test with toothpick and bake 1-2 more minutes if needed.
  12. Remove the muffins to a cooling rack by lifting out with your fingers or with a teaspoon. Cool.
  13. Melt butter in a small saucepan.
  14. In a medium bowl, mix granulated sugar with the cinnamon.
  15. Lay out half of the cooled muffins into the 9X13 casserole dish and brush the tops liberally with the melted butter. Flip the muffins over and roll around in the melted butter.
  16. Remove a few at a time and roll in the bowl of cinnamon sugar then remove to the prepared sheet tray.
  17. Repeat for the remaining muffins.
  18. Serve three per portion for 12 portions.

Notes

If you only own one 24-cup mini muffin pan, bake the first batch. Then then remove muffins and wash and dry pan completely. Repeat the baking steps for the remaining 12 muffins.

Find it online: https://www.afamilyfeast.com/mini-pumpkin-muffins/