Mini Pumpkin Spice Muffins

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.

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Use a #50 scoop to make all your mini muffins exactly the same size for professional results!

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Use a professional quality mini muffin pan too - no more burnt bottoms!!

Items used to make this recipe:

(affiliate links)

• #50 portion scoop https://amzn.to/3G44hdO

• my favorite mini muffin pan http://amzn.to/2yU8MbV

• buttermilk powder https://amzn.to/2A6nZJx

• dry milk powder https://amzn.to/3duD9qw

• baker’s joy https://amzn.to/3cmnZU3

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Mini Pumpkin Spice Muffins

Printable Recipe

Ingredients

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

Topping:

• 4 tablespoons melted butter

• 1/2 cup granulated sugar

• 2 tablespoons ground cinnamon

Directions

For the muffins:

1. Place a rack in the center position of the oven and preheat to 375F.

2. Spray mini muffin pan with baking spray; set aside.

3. In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.

4. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.

5. Add the pumpkin puree and beat just until all the ingredients are fully incorporated.

6. Use a #50 scoop to portion half of the batter into prepared mini muffin pan.

7. Bake muffins for 12-15 minutes; cool completely.

For the topping:

1. In a small bowl, combine sugar and cinnamon.

2. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar. Recipes makes 48 mini muffins.

Crumb-Topped Blueberry Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I give you this wonderful Crumb-Topped Blueberry Zucchini Bread.  This recipe makes 2 loaves. To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

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Crumb-Topped Blueberry Zucchini Bread

makes two 8x4-inch loaves

Printable Recipe

Ingredients

Bread:

• 3 cups all purpose flour

• 1 teaspoon fine salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup canola or vegetable oil

• 1 tablespoon vanilla extract (use the best!)

• 2 1/4 cups granulated sugar

• 2 cups shredded zucchini

• 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

Crumb Topping:

• 2/3 all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1 teaspoon ground cinnamon

• 8 tablespoons salted butter, melted

Directions

1. Preheat oven to 350F.

2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon; set aside.

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.

5. Stir in reserved dry ingredients and pour into prepared loaf pans.

6. In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.

7. Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

9. Cool completely. Store leftovers in an airtight container.