Pumpkin Mini Muffins!

As soon as Fall approaches, we start thinking PUMPKIN.  Last week, I went to Trader Joes and was thrilled to see pumpkin-everything.  Pumpkin waffles, bread mixes, pumpkin butter, cereal bars (just to name a few).  I was most excited to see their organic canned pumpkin readily available.  How could I resist?  This recipe is perfect to welcome these crisp Fall days or on a chilly morning!

 

Pumpkin Mini Muffins

• 1 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 3/4 cup canned pumpkin
• 1/2 cup almond milk

1. Preheat oven to 350º F. Butter a donut pan and set aside.
2. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
3. In a large bowl whisk oil, brown sugar, egg, vanilla, pumpkin, and almond milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter.
4. With a medium size scoop (I used this one from Pampered Chef and it works splendidly!)
5. Bake on greased mini muffin pan for 10-12 minutes
6. Let cool

Topping

• 1/4 cup Earth Balance dairy free butter alternative, melted
• 1/3 cup sugar
• 1 tablespoon cinnamon

1. Melt the butter in one bowl, and combine the sugar and cinnamon in another bowl
2. While muffins are still warm, brush each with butter and roll in cinnamon sugar mixture. Serve and enjoy!These also make great lunch treats and after school snacks - but I forgo the butter and cinnamon sugar on those because they can too sticky.  Still yummy and the taste of Fall!  Linking up over at Townsend House and The Chicken Chick, come share what you've been eating!