The happiest of baking seasons is upon us...fallpumpkinthanksgivingchristmas baking season. It's one of my favorite kitchen seasons of the year and I don't think it's just me. There's just something about that first turn of the weather that seems to have everyone jumping in the kitchen. The pinterest pins of fall baking goods seems to have grown exponentially and I'm constantly torn on what to make next.
When I saw these pumpkin poppers, I knew they were it--no need to keep looking. They were moist and cinnamonny and perfectly bite sized. Nothing bad going on here.
They start out as little mini muffins baking in a little mini muffin pan and then when they come out of the oven they are dipped in butter and then cinnamon and sugar. I'm not going to say no to that.
Many say they prefer smaller sizes because of the portion control. I find that small bite size foods cause me to mindlessly eat more. Case in point...two poppers dipped and placed on the plate. Two poppers eaten before the next is even rolled.
These were pretty awesome and definitely a keeper. I'm already planning the next batch with a swap out of the cinnamon sugar coating for a donut glazed icing. Thank you Pinterest.
adapted from Domestically Speaking
Ingredients:
1 cup flour
3/4 cups whole wheat pastry flour (plus 2 tbsp if at high altitude)
2 teaspoons baking powder 1/2 teaspoon salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 pumpkin puree
1/2 cup milk
For cinnamon sugar coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tsp cinnamon
Directions:
- Preheat oven to 350 degrees and prepare mini muffin pans. (I made about 36 mini muffins with this recipe)
- Whisk together dry ingredients in medium sized bowl.
- In a large bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
- Pour the dry ingredients into the wet ingredients and mix gently until it’s just combined
- Fill mini muffin cups 3/4 full and then bake for 10-12 minutes
- While they’re baking, melt butter and in a small bowl combine sugar and cinnamon
- Let the poppers cool for a few minutes and dip in melted butter. Roll immediately in cinnamon and sugar.
10 comments:
As always, thank you for sharing another great idea! I can't wait to try this and I never have time to get over to Pinterest but I do read my daily blogs! These look so good but I do love the idea of glazed ones!
These look too good to not try! Yummy!
I saw these on a friends Pinterest board--love how colorful and pumpkiny yours look! Can't wait to try them!
OMG so delicious looking! I think the kids would love to make these especially with the rolling in sugar. I bet powdered sugar and cinnamon would be great as well!
Ummm
Ooops. These look amaaaaazing and easy which is my favorite kind of amazing! ;)
These were awesome! I made them right away when I saw your post and the kids and I ate most of them before my husband got home. They are really really delicious!
I have everything but the whole wheat pastry flour. Will it work with all regular flour?
Absolutely. The original recipe used just 1 3/4 cup AP flour but I love to substitute whole wheat pastry flour when I can. :)
,,,why oh why do you do this to me? anything pumpkin gets my attention. i just polished off a half dozen mini pumpkin scones now i want try these "poppers"--yummy!,,,
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