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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine salt - 1/2 cup canned pumpkin puree - 1/4 cup vegetable oil - 1 large egg, at room temperature - 1 teaspoon vanilla extract - 1/4 teaspoon ground nutmeg - 1/4 cup unsalted butter, melted (for coating) - 1/4 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) When you make pumpkin churro mini muffins, precise measurements matter. Here are some tips: - For the flour, you can use whole wheat flour if you want more fiber. - Swap granulated sugar for brown sugar for a deeper flavor. - You can replace vegetable oil with melted coconut oil for a unique taste. - Use a flax egg instead of a regular egg for a vegan option. - If you don’t have nutmeg, just skip it or use allspice instead. These muffins pack a punch of flavor. - Pumpkin gives them moisture and a warm taste. - Cinnamon enhances the sweet notes, making each bite comforting. - Nutmeg adds a subtle spice that makes them special. - The sugar coating creates a sweet crunch that balances the soft muffin. - Together, these elements create a cozy, fall-inspired treat. Each bite feels like a hug, perfect for sharing or enjoying alone! To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a mini muffin tin and grease it well. You can also use mini muffin liners for easy removal. Then, let’s mix the dry ingredients. In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of fine salt, and 1/4 teaspoon of ground nutmeg. This blend adds great flavor. Now, let’s move on to the wet ingredients. In a separate bowl, mix 1/2 cup of canned pumpkin puree, 1/4 cup of vegetable oil, 1 large egg (at room temperature), and 1 teaspoon of vanilla extract. Stir until everything is smooth and well combined. Next, pour the pumpkin mixture into the bowl with the dry ingredients. Use a spatula to fold them together gently. Be careful not to overmix. This keeps our muffins soft. Now it’s time to fill the muffin tin. Spoon the batter into each cup, filling them about two-thirds full. This allows space for rising. Once filled, place the muffin tin in your preheated oven. Bake the muffins for 12-15 minutes. Check if they are done by inserting a toothpick into a muffin. If it comes out clean, they are ready! While the muffins cool, prepare the cinnamon sugar coating. In a small bowl, mix together 1/4 cup of sugar and 1 teaspoon of ground cinnamon. This will give your muffins that churro flair. After removing the muffin tin from the oven, let the muffins cool for about 5 minutes. Then, transfer them to a wire rack. While they are still warm, brush each muffin with melted butter. Roll them in the cinnamon sugar mixture until well coated. Let them cool slightly before serving. This enhances their flavor and texture. Enjoy your delicious pumpkin churro mini muffins! To get the best muffin texture, use room temperature ingredients. Room temperature eggs and pumpkin mix well, leading to a smooth batter. This helps create soft, fluffy muffins. Also, make sure not to pack the flour. Lightly spoon it into the measuring cup, then level it off. Too much flour can make muffins dry. Overmixing can ruin your muffins. Mix the wet and dry ingredients just until you see no more flour. Lumps are okay; they help keep muffins tender and fluffy. Stir in a gentle motion with a spatula. The less you mix, the lighter your muffins will be. For the perfect cinnamon sugar coating, brush warm muffins with melted butter. This helps the sugar stick well. Mix the sugar and cinnamon together in a bowl before coating. Roll each muffin for even coverage. If you want extra flavor, add a pinch of nutmeg to the sugar mix. Enjoy your tasty treats! {{image_4}} You can add fun flavors to your pumpkin churro mini muffins. Here are some ideas: - Chocolate chips: Fold in a half cup of chocolate chips for a sweet twist. - Walnuts or pecans: Chopped nuts add a nice crunch. Use about a quarter cup. - Dried cranberries: They give a tart bite. Mix in half a cup for a fruity touch. These add-ins will change the taste and make your muffins even more exciting! If you need a gluten-free version, you can use a gluten-free flour blend. Look for one that works in a 1:1 ratio. This choice keeps the muffins soft and fluffy. Make sure all other ingredients are also gluten-free. Pumpkin churro mini muffins are great for seasonal fun! Here are some creative ideas: - Peppermint extract: Add a teaspoon for a festive winter flavor. - Cinnamon chips: Use a half cup for an extra cinnamon kick. - Caramel drizzle: Drizzle warm caramel on top for a sweet finish. These twists will make your muffins special for any season! To keep your pumpkin churro mini muffins fresh, place them in an airtight container. This helps keep moisture inside while preventing them from drying out. You can also use plastic wrap for extra protection. Store them at room temperature for easy access. These muffins stay fresh for about 2 to 3 days at room temperature. If you want to keep them longer, consider freezing them. This way, you can enjoy these tasty treats whenever you crave them! To freeze your muffins, first let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or a freezer-safe container. They can last for up to 3 months in the freezer. When you want one, just take it out and let it thaw at room temperature. You can also warm it in the microwave for a few seconds. Enjoy your delicious pumpkin churro mini muffins even after a few months! Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until soft. Then, blend it into a smooth puree. This gives a fresh taste and a slightly different texture. The key is to measure it correctly, so use the same amount as canned pumpkin, which is 1/2 cup. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. They should also look golden brown and spring back when touched lightly. Avoid opening the oven too soon, as this can affect baking. These muffins pair well with many items. You can serve them warm with a side of cream cheese or whipped cream. A hot cup of coffee or apple cider complements the flavors, too. For a fun twist, try a scoop of vanilla ice cream on the side! In this blog post, we explored the key steps to make delicious Pumpkin Churro Mini Muffins. We covered ingredients, measurements, flavors, and baking methods. I shared tips to achieve the best muffin texture and avoid overmixing. Don’t forget the variations to add unique flavors. Proper storage can keep your muffins fresh longer. Remember, each step plays a role in your muffin’s success. Enjoy baking, and don’t hesitate to try new twists on this tasty treat!

Pumpkin Churro Mini Muffins

Indulge in the deliciousness of Pumpkin Churro Mini Muffins, the perfect fall treat! These little bites are fluffy, flavorful, and coated in cinnamon sugar for extra sweetness. With just a few simple ingredients and easy steps, you'll have a batch ready in no time. Elevate your snack game and impress your friends this season! Click through to explore the full recipe and make these irresistible mini muffins today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large egg, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted (for coating)

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it with non-stick spray or lining it with mini muffin liners for easy removal.

    Combine the dry ingredients: In a large mixing bowl, whisk together the flour, 1/2 cup of sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed.

      Mix the wet ingredients: In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, large egg, and vanilla extract. Stir until the mixture is smooth and well combined.

        Combine both mixtures: Gently pour the pumpkin mixture into the bowl with the dry ingredients. Use a spatula to fold the mixtures together until just combined. Avoid overmixing to keep the muffins tender.

          Fill the muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup approximately two-thirds full to allow space for rising.

            Bake the muffins: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Prepare the cinnamon sugar coating: While the muffins are cooling, mix together the remaining 1/4 cup sugar and 1 teaspoon ground cinnamon in a small bowl for coating.

                Cool the muffins: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool slightly.

                  Butter and coat: While the muffins are still warm, brush each one generously with melted butter, then roll them in the cinnamon sugar mixture until they are well coated.

                    Serve: Allow the muffins to cool slightly before serving to enhance flavor and texture.

                      Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins

                        - Presentation Tips: Serve these delightful muffins on a rustic wooden platter, garnished with a sprinkle of cinnamon sugar on top, and offer a small bowl of extra cinnamon sugar for dipping!