Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with paper liners.
- In a large bowl, whisk together pumpkin puree, sugar, oil, egg, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually stir into wet ingredients until just combined.
- Spoon batter into prepared muffin pan, filling each cup about 3/4 full. Bake for 12-15 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes. Meanwhile, mix 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl. Brush each bite with melted butter, then roll in cinnamon sugar mixture until coated.
Notes
You can customize the seasonings to taste.