Cinnamon-Sugar Pumpkin Mini-Muffins

With School in full swing and college applications coming together, the start of October is no better time to get out Pumpkin deserts. The Cinnamon-Sugar Pumpkin Mini-Muffins are something that can easily be pulled out any time during fall and mine will defiantly be made during Thanksgiving. They are so easy to make and so light and fluffy, having just one isn't good enough. 

Ingredients:

The Muffins:

1 cup and 2 Tbst. All-Purpose Flour

2 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp allspice

1/2 tsp nutmeg

1/2 tsp ground cloves

pinch of salt (optional to taste)

3/4 granulated sugar

1/4 cup light brown sugar, packed

3/4 cup pumpkin puree (not pumpkin pie filling)

1/3 cup coconut oil (could use vegetable oil- I did)

1/4 cup Silk Unsweetened Vanilla Almond Milk (could use other milks)

2 Tbsp mild or medium molasses

1 Tbsp vanilla extract

Cinnamon Sugar Coating:

1/3 cup granulated sugar

1 tsp cinnamon

*This was plenty for me for, even a half portion could be used

Directions:

1. Set oven to 400 degrees Fahrenheit and set aside your mini-muffin tin, sprayed with baking spray. 

2. In a large bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt. 

3. In another large bowl, combine the sugars, pumpkin, oil, milk molasses, and vanilla until combined

4. Pour the wet pumpkin mixture over the dry ingredients and stir until combined, dont' over mix.

5. Divide batter equally among the tray and fill 3/4 of the way. 

6. Bake for 10-12 minutes but be careful, these cook quite quickly and you don't want them to overcook. At 10 minutes, stick a toothpick in the middle and if no batter comes out, pull them out.

7. While still baking, combine the sugar and cinnamon to create the cinnamon-sugar mix. 

8. After the mini-muffins cool, roll each one in the cinnamon-sugar mix and set aside. 

9. Enjoy!