25 November 2012

Pumpkin Poppers


  • 1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

  • 1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg

  • 1 tsp. vanilla extract
3/4 cup pumpkin

  • 1/2 cup milk

For Coating:
1 stick unsalted butter, melted
2/3 cup sugar
2 tbsp. cinnamon

For the poppers:

1. Preheat oven to 350 degrees and spray mini muffin tins with non-stick cooking spray.
2. Combine flour, baking powder, salt, and spices in a bowl and whisk to combine.
3. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined.
4. Fill mini muffin tins until almost full and bake for 10-12 minutes, or until a toothpick comes out clean. Remove from muffin tins and place on a cooling rack for a few minutes before coating.
5. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.
6. Enjoy!
*For the health nuts:
To make this recipe a little healthier, you can substitute unsweetened applesauce for the vegetable oil, whole wheat flour for the white flour, unsweetened almond milk for the regular milk, and honey for the brown sugar. I've done it and it's still delicious!

No comments: