Mini Maple Pumpkin Muffins

 

 

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!