Ingredients: 1/2 teaspoon baking soda,1/4 cup butter, softened,2 cups cake flour,2 tablespoons cinnamon,1 egg,1/2 cup granulated sugar,1/8 teaspoons ground cloves,1/2 cup light brown sugar,1/2 cup light brown sugar,1/2 cup non-fat milk,1/2 teaspoons nutmeg,3/4 cup canned plain pumpkin (not pumpkin pie filling),1/2 teaspoon salt,1 teaspoon vanilla extract
Instructions:
- Preheat oven 400F. Spray two 24-cup mini muffin tins with baking spray and set aside.In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined.Divide batter evenly among muffin cups.
- Bake for 10-12 minutes or until a toothpick comes out clean.Topping:Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
- Serve muffins warm or at room temperature.
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