Description
Delight in the warmth of cozy gatherings with mini pumpkin churro muffins, coated with cinnamon sugar and perfect for fall treats or school snacks.
Ingredients
Scale
- 1 ¾ cups flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- ½ cup melted butter (salted, slightly cooled)
- For the cinnamon sugar coating:
- ½ cup sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F and grease the mini muffin tins.
- In a medium bowl, combine flour, sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together eggs, pumpkin puree, and melted butter.
- Gently stir dry ingredients into the wet mixture until just combined.
- Fill each muffin cavity about three-quarters full.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for a few minutes before transferring to a cooling rack.
- Mix sugar and cinnamon in a small bowl for the coating.
- Roll warm muffins in the cinnamon sugar mixture. If needed, mist muffins with cooking spray to help the coating stick.
Notes
- Do not overmix the batter to maintain proper texture.
- For more flavor, add vanilla extract or nuts into the batter.
- Customize by incorporating chocolate chips or dried fruit.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 125 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: pumpkin churro mini muffins, fall treats, cinnamon sugar, pumpkin desserts, mini muffins