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

1. PREHEAT OVEN TO 350 DEGREES. LINE 12 MUFFIN CUPS WITH LINERS AND SPRAY WITH NONSTICK COOKING SPRAY.
2. IN A LARGE BOWL, COMBINE FLOUR, SUGARS, BAKING POWDER, CINNAMON AND PUMPKIN PIE SPICE.
3. IN A SEPARATE BOWL, WHISK TOGETHER EGGS, AMELIA’S PUMPKIN YOGURT, PUMPKIN PUREE, OIL AND MILK.
4. ADD LIQUID INGREDIENTS TO THE DRY INGREDIENTS AND MIX UNTIL WELL INCORPORATED.
5. SPOON BATTER INTO MUFFIN TINS, FILLING ALMOST TO THE TOP. SPRINKLE WITH CINNAMON SUGAR.
6. BAKE FOR 18-20 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN.
7. 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.