Ingredients

The following ingredients have 30 Servings
  • 1 cup softened butter (divided)
  • 1 cup white sugar (divided)
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 15 ounces pumpkin puree
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3 teaspoons ground cinnamon (divided)
  • 1/2 teaspoon ground nutmeg

Instruction

  • Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
  • In the bowl of a stand mixer, beat together 1/2 cup of butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla, and pumpkin until well combined.
  • Gradually stir in the flour, baking soda, 2 teaspoons of cinnamon and nutmeg.
  • Fill the muffin wells 2/3 full. Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. Do not overbake these as you're looking for a fudgy center.
  • Let cool for 10 minutes before removing the muffins from the tin.
  • Melt the remaining 1/2 cup of butter in a small bowl.
  • Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
  • Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.