CINNAMON & SUGAR PUMPKIN MUFFINS

CINNAMON & SUGAR PUMPKIN MUFFINS Makes 48 servings MUFFIN 1/4 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 cup brown sugar 1 large egg 1 tsp. vanilla extract 1 cup canned pumpkin puree 1/4 cup skim milk 1 1/4 cup all purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. pumpkin pie spice TOPPING 3 Tbsp. unsalted butter, melted 1/4 cup sugar 1 1/2 tsp. cinnamon FOR THE MUFFINS: Preheat oven to 375. Prepare 2 mini muffin pans with nonstick spray or mini-muffin liners. In a stand mixer cream together the butter and sugars until combined. Add in egg, vanilla, pumpkin & milk and mix until combined well. In a small bowl gently combine flour, baking powder, baking soda, salt & pumpkin pie spice. Add flour mixture into pumpkin mixture slowly, moving until just combined. Divide mixture into muffin tins evenly, about 1 Tbsp. per muffin cup. Bake for 10 minutes. Remove to wire rack to cool. FOR THE TOPPING: In a shallow dish mix together cinnamon and sugar. In a separate shallow dish melt butter. Dip top of each muffin in butter then roll in cinnamon and sugar. Set on rack to let set for a few minutes.