pumpkin muffin poppers
 
 
makes 12 regular sized muffins or 24 mini muffins. These muffins are crunchy on the outside and moist on the inside. These muffins are best consumed day 1.
Author:
Recipe type: muffins
Ingredients
  • Muffins:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • ⅓ cup vegetable oil - you can also use fresh-pressed virgin coconut oil, (the coconut oil that actually smells like a coconut) in liquid form
  • ½ cup dark brown sugar
  • 1 large egg -room temp egg preferred
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree - I refrigerated the rest of the puree in a glass container and used it later that week for another batch
  • ½ cup lowfat milk - I used 1%
  • Topping:
  • 1 stick unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1-2 teaspoons cinnamon - The recipe called for 2 teaspoons, but I used 1 teaspoon
Instructions
  1. Preheat oven to 350 degrees and spray a regular muffin or mini muffin pan with cooking spray.
  2. In a medium bowl whisk the following ingredients together until combined; 1¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ⅛ teaspoon ground cloves.
  3. In a larger bowl whisk together the following ingredients until combined; ⅓ cup vegetable oil, ½ cup dark brown sugar, 1 egg, 1 teaspoon vanilla extract, ¾ cup pumpkin puree, ½ cup low-fat milk.
  4. Add the dry ingredients to the wet and mix with a spatula or spoon until just combined. Do not overmix!
  5. For mini muffin tins (24 count) use a small cookie or ice cream scoop. I used a 1¾-inch scoop. Make sure you have a level scoop, not a heaping scoop, and fill the tins until almost full. There will be enough batter to do this, it may not look like there is, but there will be.
  6. For a regular sized muffin pan (12 count) use a 2-inch ice cream scoop or cookie scoop to fill the tins. You can make it a heaping scoop. Note: The mini muffin tins will be filled to the top with the batter and the regular muffin tins will not be filled to the top.
  7. Bake 10-12 minutes for the mini muffins.
  8. Bake 18-20 minutes for the regular sized muffins.
  9. You can either use a toothpick to test the doneness of the muffins or do the finger test.
  10. To do the finger test, press your finger down gently in the middle of the muffin, if it's done, it should puff back up automatically on it own. If it stays dented, then the muffins are not ready to come out yet.
  11. Let the muffins cool in the pan on a wire rack for a few minutes, then turn the muffins out onto the rack to cool for a few more minutes.
  12. Either while your muffins are baking or cooling, melt your butter in a microwavable safe bowl and whisk together the sugar and cinnamon in a shallow bowl.
  13. Once the butter is melted, you can start the buttering process. Just grab a muffin and brush it all over with the butter.
  14. Next, roll your buttered muffin around in the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.
  15. Let the muffins cool completely before covering, as the sugar and cinnamon will melt into the muffin and get gooey. As a reminder, these muffins are best served day one, as the topping is crunchy and light.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2012/10/pumpkin-muffin-poppers/