The leaves are changing and the air is crisp and cool and it’s a lazy Saturday morning and that gives me the perfect excuse to make these soft, pillowy, perfect little mini muffins! Not that I really need an excuse to bake them! I love sweet things for breakfast and these are so perfect with a cup of coffee. They are super easy to throw together and very quick to bake so you can be eating them inside of 30 minutes or less!
When I’m baking muffins I figure while I’m at it anyway, I might as well make extra and freeze some so I can have an even lazier Saturday the next time I want these little muffins. To freeze I just line my mini muffin pan with paper liners and fill them 2/3 of the way full with the muffin batter and freeze them for about 6 hours. Once they’re frozen you can store them in ziploc bags and take them out and bake them as directed anytime you want them, adding 5 minutes to the bake time or until a toothpick inserted into the center comes out clean. Be sure to put them in the mini muffin pan before baking them. You will be so happy when all you have to do is throw these in the oven because you took a few minutes to freeze the extra batter! I love freezing food ahead anytime I can, it just makes life so much more simple!
I like to make my own pumpkin pie spice. When you’re cooking for two it takes awhile to use up those spices in the spice cabinet so instead of buying another spice to go bad in my cabinet (I hate when that happens!) I make my own. It’s super simple to make your own and here’s how I do it: Pumpkin Pie Spice.
If you want a heartier breakfast pair these muffins with this easy omelet that you bake in a pan! You have to try this delicious omelet filled with onion, potatoes, bacon and cheese! YUM! Easy Hearty Omelette for Two.
The prep for the muffins is so easy, mix the dry ingredients in one bowl and the wet in another then mix them together, gently. Once you mix them all together, get them in the prepared pan quickly as the leavening action starts happening right away. Mix up your cinnamon sugar while the muffins bake, and melt your butter separately once the muffins come out of the oven. Roll the muffins in the butter and then the cinnamon sugar and you’re done! The house smells SOOO good while these are baking! Okay enough talking, I’m going to grab my coffee and muffins and EAT!
- 1 3/4 cup white whole wheat flour or all purpose flour.
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup light or dark brown sugar, whatever you have on hand
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup canned pumpkin, NOT pumpkin pie filling
- 1/2 cup milk
- Melted butter, anywhere from 1/4 of a stick to 1/2 depending on if you bake the whole recipe now.
- 1/2 cup white sugar
- 2 Tbsp cinnamon
- Preheat oven to 350 degrees F. Spray mini muffin pan with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl.
- Whisk together the melted butter and brown sugar in a medium bowl. Add the egg and stir well. Add the vanilla, pumpkin, and milk. Add wet ingredients into the dry ingredients and stir just until combined. Don't over-stir or you'll end up with tough muffins.
- Spoon the batter into the muffin pan with a small spoon filling only 2/3 of the way.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the cinnamon and sugar for the coating while the muffins are baking. Once the muffins are cooling go ahead and melt your butter.
- Once the muffins have cooled some, dip into the melted butter and then into the cinnamon sugar.
- I only used 1/4 cup of sugar and 1 Tbsp of cinnamon for the coating as I only baked half the recipe and froze the remaining batter.