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Pumpkin Spiced Mini Muffins

<p>These little pumpkin muffins are a delicious breakfast or snack and perfect for celebrating the arrival of fall!</p>
8 Servings Recipe By

Ingredients

  • 1 3/4 cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 teaspoon Cinnamon #1
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Allspice, Ground
  • 1/3 cups Vegetable Oil
  • 1/2 cups Brown Sugar
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 cups Pumpkin, Canned
  • 1/2 cups Milk
  • 8 tablespoons Butter
  • 2/3 cups Sugar
  • 2 tablespoons Cinnamon #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini muffins
  • 438 Calories
  • 22g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 60mg Cholesterol
  • 265mg Sodium
  • 58g Total Carb
  • 2g Fiber
  • 31g Total Sugars (Includes 29g Added Sugars)
  • 5g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
  2. In separate large bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  3. Add dry ingredients to wet ingredients, stirring to incorporate ingredients, but not over-mixing.
  4. Divide evenly into greased mini muffin tin, about 1 Tablespoon each.
  5. Bake at 350 for 10-12 minutes.
  6. Allow mini muffins to cool for about 2 minutes.
  7. Melt the butter in a bowl, combine sugar and cinnamon #2 in separate bowl.
  8. Dip each mini muffin into the butter, then roll in cinnamon sugar to coat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk together flour, baking powder, salt, cinnamon #1, nutmeg, and allspice in mixing bowl.
  2. In separate large bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  3. Add dry ingredients to wet ingredients, stirring to incorporate ingredients, but not over-mixing.
  4. Divide evenly into greased mini muffin tin, about 1 Tablespoon each.
  5. Bake at 350 for 10-12 minutes.
  6. Allow mini muffins to cool for about 2 minutes.
  7. Melt the butter in a bowl, combine sugar and cinnamon #2 in another separate bowl.
  8. Dip each mini muffin into the butter, then roll in cinnamon sugar to coat.
  9. Flash freeze.
  10. After freezing, place in freezer bag, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature!

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