Pumpkin Pie Muffins
INGREDIENTS
2 CUPS FLOUR
½ CUP PACKED BROWN SUGAR
1 TABLESPOON BAKING POWDER
2 TEASPOONS CINNAMON
2 TEASPOONS PUMPKIN PIE SPICE
¼ CUP SUGAR
2 LARGE EGGS, LIGHTLY BEATEN
1 CUP AMELIA’S PUMPKIN YOGURT
1 CUP PUMPKIN PUREE
2 TABLESPOONS VEGETABLE OIL
¼ CUP MILK
CINNAMON SUGAR TOPPING
2 TABLESPOONS SUGAR
¼ TEASPOON CINNAMON
DIRECTIONS
- PREHEAT OVEN TO 350 DEGREES. LINE 12 MUFFIN CUPS WITH LINERS AND SPRAY WITH NONSTICK COOKING SPRAY.
- IN A LARGE BOWL, COMBINE FLOUR, SUGARS, BAKING POWDER, CINNAMON AND PUMPKIN PIE SPICE.
- IN A SEPARATE BOWL, WHISK TOGETHER EGGS, AMELIA’S PUMPKIN YOGURT, PUMPKIN PUREE, OIL AND MILK.
- ADD LIQUID INGREDIENTS TO THE DRY INGREDIENTS AND MIX UNTIL WELL INCORPORATED.
- SPOON BATTER INTO MUFFIN TINS, FILLING ALMOST TO THE TOP. SPRINKLE WITH CINNAMON SUGAR.
- BAKE FOR 18-20 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN.
- COOL ON A WIRE RACK.
NOTE: CAN BE SERVED JUST AS MADE ABOVE OR AFTER COOLED THEY ARE GOOD DIPPED IN WHITE CHOCOLATE.
Recipe developed by Barbara Wilson, Assitant Production Manager, Amelia Creamery.