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!
Breakfast, Dessert, Snack
pumpkin pie spice
15 oz can
Cinnamon Sugar Coating
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!
*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.