MINI PUMPKIN MUFFINS WITH 2 DIFFERENT TOPPINGS

MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING

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!

INGREDIENTS:

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)

PREPARATION:

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?

Mini Pumpkin Muffins