Mini pumpkin muffin balls, moist and full of cinnamon spice, make a perfect snack or seasonal breakfast treat.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease compartments.
02 - In a large mixing bowl, thoroughly whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
03 - In a separate bowl, whisk pumpkin purée, vegetable oil, eggs, and vanilla extract until mixture is smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients and gently fold using a spatula until just combined, avoiding overmixing.
05 - Using a small cookie scoop or spoon, fill mini muffin tin compartments approximately three-quarters full with batter.
06 - Place tin in preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow muffin balls to rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - While muffins are still warm, brush each with melted butter and roll in cinnamon sugar for a sweet coating.
