Fall Baking

My mom-in-law finished canning a batch of pumpkin yesterday and she had 1 1/2 cups left over. She lovingly shared that 1 1/2 cups of fresh pumpkin-y goodness with me and this afternoon I did some baking. There is just nothing like baking with fresh pumpkin...SO YUMMY! I'd love to share the recipe I used (I found it here) I doubled the recipe and it made about 50 mini muffins.

Pumpkin Spice Mini Muffins

1 3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice (I omitted this)

1/8 teaspoon ground cloves

3/4 of a medium sized banana, mashed

1/4 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

3/4 cup canned plain pumpkin (not pumpkin pie filling)

1/2 cup skim milk

Directions:

1. Preheat oven to 350 degrees. Mix together flour, baking powder, baking soda and spices in a large bowl.

2. In a separate bowl, whisk together mashed banana, vegetable oil, brown sugar, vanilla extract, pumpkin and skim milk until blended well.

3. Stir dry ingredients into wet ingredients. Do not overmix. Spray a mini muffin pan with non-stick spray and fill the cups to the top. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

4. When muffins are cool enough to handle, dip the tops in the melted butter, then roll in cinnamon sugar.

To me, these tasted an awful like those mini-donuts
that you can buy at festivals & carnivals!
And, because they are 'mini' you can eat
2 or 3 (or 4!) and not feel guilty ;)

Rating: 10/10
A complete (and delicious) success!
~~~~~~~~~
PS - I found the Candy Corn prop in photo #1 on the front page of Etsy one day. I couldn't resist them! Click HERE to enjoy them yourself!!