Pumpkin Poppers

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. 

Pumpkin Poppers

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:

1. Preheat oven to 350 degrees and prepare mini muffin pans.  (I made about 36 mini muffins with this recipe)
2. Whisk together dry ingredients in medium sized bowl.
3. In a large bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
4. Pour the dry ingredients into the wet ingredients and mix gently until it’s just combined
5. Fill mini muffin cups 3/4 full and then bake for 10-12 minutes
6. While they’re baking, melt butter and in a small bowl combine sugar and cinnamon
7. Let the poppers cool for a few minutes and dip in melted butter. Roll immediately in cinnamon and sugar.