Pumpkin Poppers are one of my kids favorite fall treats! As soon as school starts they start begging for me to make a batch. When I think of fall food, pumpkin is DEFINITELY at the top of my list. These bite sized treats are packed with all the flavors of fall. Pumpkin Spice Bread is also one of my family’s favorites. In fact we’re about to finish off our second loaf today.
What You Need
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- mini muffin pan
- baking powder
- brown sugar
- pumpkin puree
These are made in mini muffin tins, but you could definitely use a regular size muffin tin, just add to your cooking time. I usually will double the batch and use my giant mini muffin pan with 48 mini muffin holes.
How To Make Pumpkin Poppers
In a large bowl combine your dry ingredients: flour, baking powder, salt, ground cinnamon, ground nutmeg, allspice, and ground cloves. Whisk until it’s combined.
In a separate bowl combine your wet ingredients: pumpkin puree (I use canned pumpkin, not pumpkin pie filling), oil, brown sugar, egg, vanilla, and milk.
Combine the wet and dry ingredients, mixing until just combined.
Spray mini muffin tins with nonstick cooking spray. You want to spray them well so those delicious pumpkin poppers pop out easily!
Scoop the batter into each of the muffin tins using a cookie scoop or a ladle.
While the pumpkin donut bites are cooking, you melt the butter and in a small bowl combine the sugar and cinnamon.
After the pumpkin poppers are done cooking let them sit in the pan for a couple minutes before popping them out. Then dunk them in the melted butter and then roll them around in the cinnamon sugar mixture.
If you love pumpkin, cinnamon and cloves then you need to make these bite sized treats stat! Once you taste them you’ll understand why I make a double batch – they don’t last long!
- 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 cup pumpkin fresh or canned, just not pumpkin pie filling
- 1/2 cup low-fat milk
- 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. When I make a double batch in my 48 mini muffin pan it takes about 15 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 – now go forth and bake all things pumpkin!
Other Pumpkin Recipes
Inspired by this yummy recipe over here.