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Before you jump to Cinnamon Sugar Mini Pumpkin Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is now a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, however, to make a few small changes that can start to make a difference to our day-to-day eating habits.
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All in all, it is not hard to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to cinnamon sugar mini pumpkin muffins recipe. To make cinnamon sugar mini pumpkin muffins you only need 17 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Cinnamon Sugar Mini Pumpkin Muffins:
- Take Muffin Ingredients :
- Use 1 3/4 cup all purpose flour (or white whole wheat)
- Get 1 1/2 tsp. baking powder
- Prepare 1/2 tsp. salt
- Prepare 1 tsp. ground cinnamon
- Use 1 tsp. pumpkin pie spice
- Provide 1/2 tsp. ground nutmeg
- Use 1/4 cup unsalted butter, melted and cooled slightly
- Prepare 1/2 cup brown sugar
- Use 1 large egg, at room temperature
- Provide 1 1/2 tsp. vanilla extract
- Prepare 3/4 cup pumpkin puree
- Use 1/2 cup milk
- Prepare Topping:
- Provide 2 tbsp. unsalted butter, melted
- Use 1/2 cup granulated sugar
- Provide 1 tbsp. ground cinnamon
Steps to make Cinnamon Sugar Mini Pumpkin Muffins:
- Preheat the oven to 350°F. Grease 2 mini muffin pans and set them aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin spice and nutmeg. Set it aside.
- In a separate bowl, whisk together the melted butter and brown sugar. Whisk in the egg, then the vanilla, pumpkin puree and milk.
- Pour the wet ingredients into the dry and mix just until combined. Pour the batter into the greased muffin pans, filling each tin about 2/3 of the way full.
- Bake for 11-13 minutes, until a toothpick comes out clean. Let them cool for a few minutes, then transfer them to a wire rack.
- Once they're cool enough to handle, working one at a time, dunk each muffin top into the melted butter, then roll the top in the cinnamon sugar mixture.
- Store the mini muffins in an airtight container for up to 5 days at room temperature.
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