These mini pumpkin spice muffins are soft and moist with just the right amount of autumn flavor, but dipping them in melted butter and cinnamon sugar takes them over the top.
This is my "scratch" take on a popular 2-ingredient muffin technique that's been making the food blog rounds for a few years. To make the batter in the traditional manner, you add a can of pumpkin puree to a box of dry cake mix. By all means, feel free to do that if you like, but if you want to make a homemade version of the boxed cake mix, try this recipe.
Use a #50 scoop to make all your mini muffins exactly the same size for professional results!
Use a professional quality mini muffin pan too - no more burnt bottoms!!
Mini Pumpkin Spice Muffins
2 1/3 cup all purpose flour
1/3 cup nonfat dry milk powder or buttermilk powder
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup shortening
15-ounce can 100% pumpkin puree
4 tablespoons melted butter
1/2 cup granulated sugar
2 tablespoons ground cinnamon
For the muffins:
Place a rack in the center position of the oven and preheat to 375F.
Spray mini muffin pan with baking spray; set aside.
In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.
Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.
Add the pumpkin puree and beat just until all the ingredients are fully incorporated.
Use a #50 scoop to portion half of the batter into prepared mini muffin pan.
Bake muffins for 12-15 minutes; cool completely.
For the topping:
In a small bowl, combine sugar and cinnamon.
Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar. Recipes makes 48 mini muffins.