Moist pumpkin muffin balls with warm spices, ideal for breakfast or snacking. Soft, flavorful, and bite-sized.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground cloves
→ Wet Ingredients
11 - 3/4 cup canned pumpkin purée
12 - 1/3 cup vegetable oil
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Optional Coating
15 - 2 tablespoons unsalted butter, melted
16 - 1/4 cup granulated sugar
17 - 1 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F. Line mini muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all dry ingredients until even.
03 - In a separate bowl, whisk the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients; gently fold by hand until just incorporated without overmixing.
05 - Using a small cookie scoop or spoon, fill each cup in muffin tin about three-quarters full.
06 - Bake 12 to 15 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to wire rack for further cooling.
08 - If desired, while muffins are warm, brush each with melted butter and roll in cinnamon sugar mixture.
