Mini Cinnamon Sugar Pumpkin Muffins

Yield: 20-24 mini muffins

Prep Time: 15 minutes

Total Time: 30 minutes

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Ingredients:

 * 1 and 3/4 cups white-whole wheat flour (or all-purpose flour)
 * 1 and 1/2 teaspoon baking powder
 * 1/2 teaspoon salt
 * 1 teaspoon ground cinnamon
 * 1 teaspoon pumpkin pie spice
 * 1/2 teaspoon nutmeg
 * 1/4 cup (1/2 stick; 60g) unsalted butter, melted and slightly cooled
 * 1/2 cup packed light or dark brown sugar
 * 1 large egg
 * 1 and 1/2 teaspoon pure vanilla extract
 * 3/4 cup pumpkin puree (not pumpkin pie filling)
 * 1/2 cup milk

Cinnamon Sugar Coating

 * 1/4 cup (1/2 stick; 60g) unsalted butter
 * 1/2 cup granulated sugar
 * 1 Tablespoon ground cinnamon

Directions:
Make ahead tip:  Muffins stay soft, fresh, and moist at room temperature for 3-5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
 * 1) Preheat oven to 350°F (177°C). Spray mini muffin tin with nonstick spray. Set aside.
 * 2) 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, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.
 * 3) Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
 * 4) Bake for 11-12 minutes, 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.

Enjoy!!