It doesn't have to be fall for me to use pumpkin in a recipe. I love pumpkin. So I figured this would be an excellent recipe to make (and try out on) for the girls for lunches this week.
First of all, Allison and I enjoyed these still warm right out of the oven. But I also froze most of them and stuck one (left to thaw) in their lunchbox today and both girls devoured it right away. These are definitely a keeper in our house and a great way to get them to eat a veggie!
AND I'm more excited that I made these healthier by NOT dipping them in butter and sugar like the recipe calls for. Saved us a lot of butter fat/calories. I did put some cinnamon and sugar in a Ziploc bag and put the mini muffins in the sugar mixture when they were still hot. It soaked up a little bit of the sugar but not nearly as much as if it was soaked in butter first.
Also, instead of the nutmeg, allspice and ground clove, I used about 1 tsp of pumpkin pie spice instead.
Muffin/Popper
1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground clove
1/3 c vegetable oil
1/2 c brown sugar
1 egg
1 tsp vanilla
1 c pumpkin (pure, not pumpkin pie filling)
1/2 c milk
For coating
1 stick unsalted butter, melted
2/3 c sugar
2 tbsp cinnamon
Preheat your oven to 350 and spray your muffin pans. Combine all the dry ingredients in a bowl and whisk until combined.
In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk. Pour the dry ingredients into the wet and mix until just combined.
Fill your mini muffin tins until almost full. Bake 10-12 minutes.
While they are baking, melt butter in a small bowl and combine sugar and cinnamon in a Ziploc bag. Let the poppers cool for a few minutes before rolling them in the melted butter and them dipping them into the cinnamon-sugar mixture.
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