Pumpkin Spice Muffins

We have our very first guest blogger! My soon-to-be-married and very-great--friend Ashley Hare!

Check out her delicious muffins below :)

Pumpkin Pie Spice Muffins

Recipe adapted from Tasty Kitchen- They were originally Pumpkin Spice Donut Holes, but I didn’t have a mini muffin pan, so I made them regular muffins. Also, the donut holes are rolled completely in the cinnamon sugar mixture, but I just dipped the tops of the muffins in it. It’s best to dip the muffins in the coating the same day you’re going to eat them because the muffin can make it a little soggy after a day or so.

Ingredients

For Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven 350°F. Spray each cup in a 24-cup muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves).

In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined- don’t over mix! !

Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean. For larger muffins, baking time may need to be increased. Mine took about 15 minutes.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

 Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin top in melted butter, then dip in cinnamon sugar to coat the muffin top. Enjoy!