Pumpkin Muffin Bites Recipe Mini Muffins

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

PUMPKIN MUFFIN BITES RECIPE (MINI MUFFINS)

Steps:

• Preheat oven to 350 degrees.
• Spray mini-muffin tin with non-stick cooking spray.
• In a large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and add pumpkin until well combined.
• With mixer on low speed, add dry ingredients and blend for 1 minute. Fill each muffin cup with 2 tsp of batter. Bake for 10-12 minutes (or until a toothpick inserted in pumpkin bite comes out clean. Cool bites in pan for 8 minutes, turn onto wire rack to cool completely. Frost with cream cheese frosting.
• Mix cream cheese and butter until light and fluffy. Add powdered sugar to butter mix and pour in milk to create desired consistency. Add in vanilla and beat frosting at medium speed until light and fluffy. Spread or pipe onto pumpkin muffins.

MINI PUMPKIN MUFFIN BITES

Steps:

• Preheat the oven to 350.
• Spray 10 holes in a mini muffin pan with non-stick baking spray. Set aside.
• In a small bowl, whisk together the pumpkin puree, melted butter, sugar, honey and egg yolk. Mix until well blended.
• Add the flour, pumpkin pie spice, baking soda, and salt to the bowl. Stir together, just until incorporated. Do not over mix.
• Divide the batter between the prepared muffin holes, and bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the pan from the oven and allow the mini muffin bites to cool completely, before removing them from the pan.
• In a small bowl, whisk together the confectioner's sugar and milk. You want the glaze thick, but if it needs thinned, add a little more milk until the desired consistency is reached.
• Drizzle the glaze over the tops of the cooled mini pumpkin muffin bites.
• Serve immediately or store in an air tight container at room temperature for up to 5 days.