Pinterest is one of my new favorite places to find fun recipes. I found my favorite heirloom tomato soup there and now these pumpkin poppers! Pinterest rocks! When I saw the photo of these muffins, I just had to make them. They reminded me of my sugar-crusted popovers, and I knew if they tasted anything like those, then they would be a winner.
I have made these 3 times so far and they are gone, like gone, in a heartbeat. The muffins are unbelievably moist and when you cover them all over with the sugar and cinnamon mixture, you have yourself a killer snack. They’re crunchy on the outside and moist on the inside. We’ve been eating them for breakfast, after school with some warm chai tea and even after dinner for dessert. They are so versatile!
I’ve made these in a regular muffin tin as well as a mini muffin tin. I wanted to see if there was any difference in taste between the two sizes, and let me tell you, there is not. Both sizes taste amazing. I mean, really, anything covered in sugar and cinnamon is going to taste amazing. I do think the regular muffins hold up better on day 2 though.
These muffins are best enjoyed day one, as the cinnamon sugar topping is crunchy and light. Day two they are fine, but the cinnamon sugar topping tends to melt into the muffin and they can be a bit gooey. I honestly recommend making the regular sized variety if you’re just making them for your family, so they’re not sitting out for days. Twelve muffins are easier to digest than 24, am I right? The mini muffins are perfect for any of your kids’ class celebrations, as they make 24 muffins. I would make them the day of the party though, just being honest here.
pumpkin muffin poppers:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/3 cup vegetable oil – you can also use fresh-pressed virgin coconut oil, (the coconut oil that actually smells like a coconut) in liquid form
- 1/2 cup dark brown sugar
- 1 large egg –room temp egg preferred
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree – I refrigerated the rest of the puree in a glass container and used it later that week for another batch
- 1/2 cup lowfat milk –I used 1%
- 1 stick unsalted butter, melted
- 2/3 cup granulated sugar
- 1-2 teaspoons cinnamon – The recipe called for 2 teaspoons, but I used 1 teaspoon
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup dark brown sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup low-fat milk
Add the dry ingredients to the wet and mix with a spatula or spoon until just combined.
Do not overmix!For mini muffin tins (24 count) use a small cookie or ice cream scoop. I used a 1 3/4-inch scoop. Make sure you have a level scoop, not a heaping scoop, and fill the tins until almost full. There will be enough batter to do this, it may not look like there is, but there will be. For a regular sized muffin pan (12 count) use a 2-inch ice cream scoop or cookie scoop to fill the tins. You can make it a heaping scoop. Note: The mini muffin tins will be filled to the top with the batter and the regular muffin tins will not be filled to the top.
Bake 10-12 minutes for the mini muffins.
Bake 18-20 minutes for the regular sized muffins.
You can either use a toothpick to test the doneness of the muffins or do the finger test.
To do the finger test, press your finger down gently in the middle of the muffin, if it’s done, it should puff back up automatically on it own. If it stays dented, then the muffins are not ready to come out yet. Here’s what the mini muffins look when they are finished baking. Here’s what the regular muffins look like. The min muffins tend to rise higher because they are filled to the top. Let the muffins cool in the pan on a wire rack for a few minutes, then turn the muffins out onto the rack to cool for a few more minutes.
Below are a picture of the regular muffins. They look great out of the muffin tins. Either while your muffins are baking or cooling, melt your butter in a microwavable safe bowl and whisk together the sugar and cinnamon in a shallow bowl.Once the butter is melted, you can start the buttering process. Just grab a muffin and brush it all over with the butter. Next, roll your buttered muffin around in the sugar and cinnamon mixture, making sure to get in all those nooks and crannies.
This is where the kids can have fun helping out.You have to sample one when they’re warm right after they’re rolled in the cinnamon sugar. They’re so amazing that you will really have a hard time eating just one.
I’m making the mini version of these for Eli’s class birthday celebration.
They’re way easier than cupcakes, and the perfect size for a group of 2nd graders.Let the muffins cool completely before covering, as the sugar and cinnamon will melt into the muffin and get gooey. As a reminder, these muffins are best served day one, as the topping is crunchy and light.
Fortunately, these muffins did not last past breakfast on day 2.