Sugar & Spice Pumpkin Mini Muffins

• FOR THE MUFFINS:
• 1-3/4 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Allspice
• 1/8 teaspoons Ground Cloves
• 1/3 cups Canola Oil
• 1/2 cups Light Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 3/4 cups Canned Plain Pumpkin (not Pumpkin Pie Filling)
• 1/2 cups Milk
• FOR THE COATING:
• 4 Tablespoons Unsalted Butter, melted
• 2/3 cups Granulated Sugar
• 2 Tablespoons Cinnamon

1. Preheat oven to 350 F. Lightly spray a 24-cup mini muffin pan with cooking spray.
2. In a medium bowl, combine the first 7 ingredients (flour through ground cloves). In a large bowl, whisk the remaining muffin ingredients (oil through milk) until smooth. Add the dry ingredients to the wet ingredients and mix until just combined.
3. Divide batter evenly into the mini muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
4. While the muffins bake, combine sugar and cinnamon in a shallow bowl. Put the melted butter in another shallow bowl.
5. Remove the muffins from the oven and allow to cool for 2 minutes. After the muffins have cooled, remove them from the tin and dip each muffin into the butter and then roll in the cinnamon sugar until coated.
6. Recipe from two peas & their pod who adapted it from The Craving Chronicles.

muffins, allpurpose, baking powder, salt, cinnamon, nutmeg, allspice, ground cloves, canola oil, light brown sugar, egg, vanilla, pumpkin, milk, coating, unsalted butter, sugar, cinnamon

Taken from tastykitchen.com/recipes/breads/sugar-spice-pumpkin-mini-muffins/ (may not work)