So, these are still my most favorite muffins of all time, not to mention the treat that got me addicted to pumpkin in the first place, but you know me… I just had to try another recipe. I had to see if there *might* be some other pumpkin muffins that compare. And let me tell you, these muffins are fantastic.
These light and springy Pumpkin Spice Mini Muffins are so flavorful and addicting. What really makes these fall treats pop is the swirl of pumpkin pie spice in the mix, mingling with a pumpkin and banana-laced batter.
I know making your own pumpkin pie spice blend is the hot thing to do these days, but personally, I swear by Trader Joe’s Pumpkin Pie Spice. I love how this blend includes more than the typical cinnamon, ginger, nutmeg, and cloves–mixing in lemon peel and cardamom takes a typical fall flavor palate from simple to sophisticated. I know I could buy my own cardamom and ground lemon peel and make my own mix, but at $1.99 per jar, my buddy T.J. can’t be beat.
Dipping the warm muffins in a mixture of pumpkin pie spice sugar [like cinnamon sugar, but way better] after they come out of the oven takes these muffins over the top. They’re almost reminiscent of tiny little pumpkin spice doughnut holes that no one can resist, including me. I think I need to go make another batch right away!
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 of a medium sized banana, mashed
- 1/4 cup canola oil
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin
- 1/2 cup skim milk
- 1/4 cup white sugar
- 1 tablespoon pumpkin pie spice
- 1/3 cup butter, melted
Preheat oven to 350 degrees. Spray two mini muffin pans with nonstick cooking spray.
In a large bowl, stir together flour, baking powder, baking soda, and 2 teaspoons pumpkin pie spice. In a smaller bowl, mix together banana, oil, brown sugar, vanilla, pumpkin, and milk until well combined.
Fold wet ingredients into the dry ingredients gently. Spoon batter into prepared pans. Bake for 8-10 minutes or until muffins spring back when touched and a toothpick inserted in the middle comes out clean. Remove
Meanwhile, mix together white sugar and 1 tablespoon pumpkin pie spice in a small bowl.
Cool in tins for 3 minutes, then remove muffins, dunk in melted butter, and roll in pumpkin pie spice sugar. Serve warm.
Time: 30 minutes [15 minutes active].
Yield: 36 mini muffins.