These mini muffins are quick to prepare, and so flavorful. I have two different toppings listed below. One is the traditional snickerdoodle cinnamon dip, and the other is a maple glaze. Both are very good. The best part is no mixer is required. One large bowl and a whisk are all you need!
1 cup canned pumpkin or puree (NOT pie filling. You don’t want the spices in it).
1 large egg
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable or canola oil
½ tsp vanilla
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves, ground
1/8 tsp mace or ginger powder
1 tsp baking powder
(+ flour, which you’ll add later)
In a large bowl, add all the ingredients (except flour), and beat with a whisk until everything is well blended.
Add 1 cup AP flour and whisk until incorporated.
Bake in prepared pan, filling each one ¾ full. (Either spray pan or use mini cupcake papers.
Bake at 350* 17-19 min (depending on how much batter you use in each one).
YIELD: Approximately 32 mini muffins
Use your muffin tin as a drip-catcher. You’ll have a few drippies.
FOR SNICKERDOODLE MUFFINS, Dip warm muffins in ½ stick melted butter mixed with ¼ cup sugar and 1 tsp ground cinnamon.
FOR MAPLE GLAZED MUFFINS, Dip warm muffins in mixture of 2 TBSP pure maple syrup, 3 TBSP confectioner’s sugar, a couple of dashes of nutmeg, and ½ tsp ground cinnamon
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By Tika for CHEW WANNA EAT?