Pumpkin Churro Mini Muffins
These moist mini muffins are perfectly spiced and full of pumpkin flavor. The cinnamon sugar coating gives them a delightful crunch to add to the texture!
Servings: 16 servings (3 mini muffins each)
Calories: 210kcal
Ingredients
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 eggs
- 1 15-ounce can pumpkin puree
- 1/2 cup butter melted
Cinnamon Sugar Coating
- 1/2 cup sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat oven to 375° and grease mini muffin tins*. (Makes about 48)
- Combine the flour, sugar, brown sugar, baking soda, salt and spice in a medium sized mixing bowl; set aside.
- In a large mixing bowl, whisk together the eggs, pumpkin, and the melted (and slightly cooled) butter.
- Stir in the dry ingredients and mix until just combined. (Don't overmix; batter will be thick)
- Fill each muffin tin cavity about 3/4 full.
- Bake for 10-12 minutes, or until the a toothpick comes out clean (or with some moist crumbs stuck to it - but no gooey batter).
- Let cool for a couple minutes before removing from the pan; let cool completely.
- Combine the cinnamon and sugar. Roll the mini muffins into the mixture and serve!
Notes
*You can also make these in full sized muffin tins. Fill each cavity about 2/3 full and bake for 12-15 minutes or until set.
*If the cinnamon sugar mixture doesn't seem to stick to the muffins, you can give them a light mist of cooking spray (or dunk them in melted butter!) and then roll them into the cinnamon sugar.
Nutrition
Serving: 3muffins | Calories: 210kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 34mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3627IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.8mg