These tiny pumpkin muffins are the cutest! They’re about two bites each and they’re super quick and easy to make. 🧡 RECIPE 1 1/2 cups (6.75 oz) AP flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup sugar 1/3 cup vegetable oil or neutral oil of your choice 1 large egg 1/2 cup pumpkin purée (not filling) 6 tablespoons melted butter cinnamon sugar: 2/3 cup sugar mixed with 1 1/2 teaspoons cinnamon 🧡 Preheat oven to 350°F. Grease and flour a 24-serving mini muffin pan. 🧡 In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg. 🧡 In a large bowl, beat sugar, oil and egg together, by hand or with an electric mixer, until smooth. 🧡 Mix in pumpkin purée until well combined. 🧡 Stir in flour mixture just until combined. 🧡 Transfer batter evenly into prepared pan. (A scant 2 tablespoons of batter in each muffin cup.) 🧡 Bake until a toothpick inserted into muffins comes out clean, about 11-13 minutes. Be careful not to over bake. 🧡 Let muffins cool in pan 5 minutes then turn muffins out and transfer to a cooling rack. 🧡 Dunk warm muffins in melted butter, then roll in cinnamon sugar. #pumpkinmuffins #minimuffins #muffinrecipe #muffins #pumpkinspice #fallbaking