We’ve reached September, so we’re getting closer! I hope the area you’re in is starting to cool. We’ve got another month of heat before we really start to cool down.
Well when I think of fall food, pumpkin is DEFINITELY at the top of my list.
These are made in a mini muffin pan, but you could definitely use a regular size muffin tin, just add to your cooking time.
{Pumpkin Poppers}
Popper:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 pumpkin (fresh or canned, just not pumpkin pie filling)
1/2 cup low-fat milk
For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat your oven to 350 and spray your muffin pans.
Combine all the dry ingredients in one bowl and whisk till combined.
In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
Fill your mini tins till almost full.
Bake for 10-12 minutes.
While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
They look and taste like a pumpkin donut hole… delish!
Ok… stop drooling and share with me how you’re getting ready for Autumn!
I found this yummy recipe over here.
This is an easy link party, meaning you don’t have to include a button or link back (but I’m thankful & thrilled if you do).
The only rule… it MUST be autumn (fall) related!!!
So link up your fall décor, your favorite fall recipes, family traditions, back to school goodies… anything AUTUMN!
Inspire us…
