Fall is around the corner, it's time to start baking with pumpkin. This is a simple recipe for the season. It has all the flavors for Fall, cinnamon, ginger, nutmeg, cloves and of course pumpkin. I used maple syrup for the sugar in the batter, which has a higher concentration of minerals like manganese and zinc in it. Also, the maple syrup had more of a caramel flavor, which made a tasty little muffin!
Ingredients
For the muffins:
3/4 cup + 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking power
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup canola oil
1/2 cup maple syrup
3/4 cup pumpkin puree
For the cinnamon sugar topping:
2 tablespoons white sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
Directions
Preheat oven 350 degrees F and line 2 mini muffin pans with 24 liners.
In a medium bowl, whisk the flour, baking powder, salt cinnamon, ginger, nutmeg, and cloves. Set aside.
In a larger bowl, whisk the oil, maple syrup, and pumpkin.
Add the dry ingredients to the wet ingredients and stir until just combined.
Use a small scoop and divide among the lined muffin pans.
Bake 13-15 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and cool for 5 minutes on rack. Remove muffins from pan and sat on cooling rack.
Mix the cinnamon and sugar together in a small bowl. Remove the paper liners from each muffin and dip the top of the muffin in the melted butter and then dip in the cinnamon sugar mixture. Enjoy!
