Side Pannel
Allspice Mini Cinnamon Sugar Pumpkin Muffins
Allspice Mini Cinnamon Sugar Pumpkin Muffins
- Recipe Submitted by Cobb on 11/21/2014
Category: Gifts, Holiday, Desserts
Ingredients List
- ~~ Muffins ~~
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- pinch salt, optional and to taste
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
- 1/4 cup Silk Unsweetened Vanilla Almond Milk (other milks may be substituted including coconut, soy, rice, cow)
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- ~~ Cinnamon Sugar Coating ~~
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Directions
Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine.
Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.
Muffins - In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine.
Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and 'melt' as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.
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