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!
Ingredients
- 1 ¾ c flour
- 1 c sugar
- ½ c brown sugar
- 1 teaspoon baking soda
- ½ tsp salt
- 1 tablespoon pumpkin pie spice
- 2 eggs
- 1 15 oz can pumpkin puree
- ½ c butter melted
Cinnamon Sugar Coating
- ½ c sugar
- ½ 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 ¾ 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 ⅔ full and bake for 12-15 minutes or until set.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!