Pumpkin Muffins

 

For the donuts:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoons cinnamon

1/2 teaspoons nutmeg

1 teaspoon pumpkin pie spice 

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

3/4 cup pumpkin puree

1/2 cup milk

 

For the Coating:

1 stick of unsalted butter, melted

2/3 cup granulated sugar

2 tablespoons cinnamon

 

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

 

Divide the batter evenly among the muffin cups. Bake for 10 to 12 minutes or until passes the toothpick test. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat.