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Creators of Gourmet Preserves
Cinnamon Sugar Pumpkin Muffins
Copyright 2014, Heavens to Betsy
All Rights Reserved
Ingredients
Mini Muffins
1 3/4 c white-whole wheat flour (or all-purpose flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp. nutmeg
1/4 c (1/2 stick) unsalted butter, melted
1/2 c dark brown sugar
1 extra-large egg
1 1/2 tsp. vanilla extract
1/2 c milk
Cinnamon Sugar Coating
1/4 c (1/2 stick) unsalted butter
1/2 c white sugar
2 Tablespoons ground cinnamon
Directions:
Preheat oven to 350F. Spray muffin tin with nonstick spray or use liners. Set aside.
In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, Heavens to Betsy Pumpkin Butter, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.
Using a spoon or ice cream scoop, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used an ice cream scoop sprayed with nonstick spray so that the batter easily fell off the scoop into the tin without using my fingers.
Bake for 15 - 20 minutes (regular size muffins) or 11-12 minutes (mini muffins), or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.
Note: May be used in mini muffin pans or regular size muffin pans. (Muffins in photo are regular size.)
Heavens to Betsy, LLC. 321.377.9229 Winter Park, Florida
