For Pumpkin’s Sake!

“If food is the prose of a party, then lights are its poetry.” – Meet Joe Black

Tonight was wonderful. I’m going to let you in on why. I worked out, doing cardio and weights with a little bit of mat work; and got to use Chris’ kitchen to FINALLY (insert clapping and squealing) got to bake mini cinnamon sugar pumpkin muffins/doughnut holes, while enjoying Chris’ presence in the background, as he worked diligently at writing/building home group materials.

If you didn’t know this about me, you will now – I’m a HUGE pumpkin lover-addict-fan! It’s one of my favorite things about autumn, considering the leaves in Texas don’t really change colors. I stumbled upon this recipe on foodgawker.com and have been beyond eager to bake and consume it. So now I’m sharing the deliciousness with you. You have to make it. I command it. You’ve never tasted pumpkin and cinnamon perfection like this.

Now go put on your comfy pants. You know the ones. They allow you to eat and not feel like you’re getting full or fat. Do you have them on? I’m waiting. Ok, good. Upside to these is that they’re MINI muffins, so you can eat one (or eight) and not feel guilty.

Mini Cinnamon Sugar Pumpkin Muffins

Makes 20-24 mini muffins (it made 36 for me)

  • 1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 and 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpking pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup white sugar
  • 2 Tbsp cinnamon

Preheat oven to 350F.  Spray mini muffin tin with nonstick spray. Set aside.

Directions:

In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.  Set aside.  In a medium sized bowl, whisk together the melted butter and brown sugar.  Add the egg and stir for about 1 minute.  Add the egg yolk, vanilla, pumpkin puree, and milk.  Slowly pour wet ingredients into the dry.  Stir together until just combined – do NOT overmix.

Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full.  For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.

Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean.  While the muffins are cooling, make the coating.  Combine the sugar and cinnamon a small dish.  In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.

*Muffins taste best served warm (pumpkin latte optional)

Note: In the recipe I used light brown sugar instead of dark brown sugar. Ultimately, it doesn’t affect the taste at all.

Bon appetite!

Shalom,

Rachel B. Duke

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