Pumpkin Crunch Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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from Robinhood flour Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup granulated sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 cup dried cranberries (optional) |
2/3 cup milk |
1/2 cup canned pumpkin puree (not pie filling) |
1/3 cup vegetable oil |
1 egg |
brown sugar |
Directions:
1. PREHEAT oven to 400º F (200º C).
2. Spray 24 mini muffin cups with vegetable spray.
3. COMBINE first 8 ingredients in large mixing bowl.
4. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
5. ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
6. BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.
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