Pumpkin Poppers
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/8 teaspoon 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 ⓘ
- 1/2 cup unsalted butter, melted ⓘ
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.
- 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!
Nutrition & Diet Analysis (per serving)
1168
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).