Sprouts Cooking School’s Recipe for Mini Pumpkin Spice Muffins

Ingredients: 

For the muffins:

• 3 cups flour
• 2 ½ teaspoons baking powder 
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ¾ cup butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 cup whole milk, at room temperature

For the topping:

• ⅔ cup sugar
• 1 ½ teaspoons pumpkin pie spice
• ½ stick melted butter

Directions: 

To make the muffins: Preheat oven to 350 degrees. In a separate bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a stand mixer, cream butter and sugar until it is light, creamy, and fluffy. Add in the eggs one at a time and mix until just combined. Add the pumpkin puree and vanilla, and mix until just combined, scraping down the sides if needed. Take bowl off stand mixer and alternate milk and dry ingredients in 1⁄4 increments starting with the milk and ending with the dry ingredients. Mix so that the ingredients are well combined. Take care that you don’t overmix the batter so that you still have light and fluffy muffins. The batter will be really thick. Spray a mini muffin pan with cooking spray. Fill each muffin tin to the rim of each muffin cup. Bake for about 14-16 minutes or until a toothpick comes out clean.

To make the topping: Melt the butter in the microwave for about 30-40 seconds. Combine the sugar and pumpkin spice mixture. Using a pastry brush, dip the brush into the melted butter and brush the butter along the top of each mini muffin. Dip each muffin into the sugar and pumpkin spice mixture. Enjoy!