I was wrong…

Last January I posted a recipe for beautiful pumpkin cinnamon sugar doughnut muffins.  I thought they were the best thing to ever come out of my oven.  Until yesterday.

What’s one tiny smidgeon better? Pumpkin Poppers.

These little babies, are little bites of moist and sweet divine goodness. They are the perfect reminder for your tastes buds what autumn should taste like. I could not stop eating them and my children devoured them.  (confession:  I ate four.  Yes, Mom, I accounted for them in my calorie count. )  Okay, but seriously, they were so good I hardly had time to get a photo.

I was going to wait a little while, until the weather was more fall-ish, but I am not one for patience in these matters.  So, I’m posting the recipe for you today.    Prepare yourself. You’ll probably consume so many that you may end up eating only carrots and celery for dinner.

Pumpkin Poppers

Ingredients:

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup sugar
• 2 tbsp. cinnamon

Instructions:
Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder, salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes.

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.

Enjoy!

(This recipe is taken from Domestically Speaking)