Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup neutral oil (I used avocado but coconut or vegetable would work)
- 1/2 cup white sugar
- 1 egg
- 1/3 cup pumpkin puree
- 1/3 cup milk of choice
- 1 tsp vanilla
Coating
- 1/4 cup butter, melted
- 1/2 cup white sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350F and grease mini muffin tin with non-stick spray.
- In a medium sized bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together oil and sugar, then whisk in egg, pumpkin, milk, and vanilla.
- Slowly add the dry ingredients to the wet and whisk until well combined.
- Spoon 1.5 tablespoons of batter into each muffin tin, filling up 24 muffins.
- Bake for 10-12 minutes or until toothpick inserted comes out clean. Let cool for a few minutes.
- While cooking, melt butter in a bowl and in a separate bowl, mix together the cinnamon and sugar.
- Coat each mini muffin in butter by rolling, and then roll in cinnamon sugar mixture until all are coated.
- Enjoy! If eating at a later date, toss in butter and coat in sugar closer to eating.
Category: dessert, pumpkin, breakfast
Method: oven
Cuisine: American
