Pumpkin Poppers

Name: Pumpkin Poppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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.

Pumpkin Poppers

These are made in a mini muffin pan, 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.

Pumpkin Poppers

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!

Pumpkin Poppers

A lovely fall treat, these pumpkin poppers are like bite sized mini pumpkin donuts with a cinnamon sugar coating.

Print Recipe

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Ingredients

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 cup 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

Instructions

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.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: pumpkin

Servings: 24 pumpkin poppers

They look and taste like a pumpkin donut hole… delish!