Pumpkin Spice Muffins

As you know, my pumpkin obsession is in full swing.  I baked some pumpkin spice muffins with cinnamon sugar on top to cure my pumpkin craving!  These bite size numbers are oh, so good!  Perfect with a cup of tea in the evening or for a morning treat.  Yum!

OK, let's get started. 

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree, not pumpkin pie filling
1/2 cup milk

For Coating
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a separate mixing bowl combine together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – be sure not to over mix.

Divide batter evenly among muffin cups. I used a 2-Tablespoon scoop for uniform size.

Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for a few minutes, then roll in cinnamon sugar to coat.

Bon Appetit!

Marianne SimonRecipes