Mini Cinnamon Sugar Pumpkin Muffins

Mini Cinnamon Sugar Pumpkin Muffins Muffins 1 cup plus 2 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves pinch salt, optional and to taste 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 3/4 cup pumpkin puree (not pumpkin pie filling) 1/3 cup coconut oil, melted (vegetable or canola oil may be substituted) 1/4 cup Silk Unsweetened Vanilla Almond Milk (other milks may be substituted including coconut, soy, rice, cow) 2 tablespoons mild or medium molasses 1 tablespoon vanilla extract Cinnamon Sugar Coating 1/3 cup granulated sugar 1 teaspoon cinnamon Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside. Muffins – In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it. Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they’re cool enough to handle. Cinnamon Sugar Coating – In a medium bowl, add the sugar, cinnamon, and stir to combine. Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and ‘melt’ as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.