4cupsPamela's baking mixor other all purpose GF flour
Coating
½cupsugar
2TBScinnamon
Instructions
Whisk together egg, vanilla, & brown sugar until creamy. Add in pumpkin, milk, & oil.
Next add the spices {baking powder, salt, cinnamon, nutmeg, allspice, & cloves} and thoroughly mix. Stir in flour gradually.
Place in the fridge to cool for 30 min. {I always hate when I get to a step like this in a recipe, BUT it makes the dough a lot easier to work with, so here it is!}
Preheat the oven to 350
While oven is preheating, coat 2 mini muffin pans with cooking spray & mix sugar with cinnamon for coating.
Using two teaspoons, take scoops of the chilled batter and roll in coating mixture
After the scoop is completely coated, drop the coated pumpkin dough into the mini muffin pan - use spoon to gently smooth any "cracking" areas. Finally, sprinkle the top of each muffin with extra sugar mixture.
Bake for 12-15 minutes.
Notes
Tip: To make a 'healthier' version, simply skip the sugar coating!
You can also make these as regular muffins, just increase baking time to around 18-22 minutes.