Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!

Ingredients:

Muffins:

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans

Topping:

2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

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One response

  1. Pingback: Pumpkin Muffins « Putney Farm

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