This is an original recipe, please be kind and link back to me if you share it - thanks:)
Yield: 50-60 munchkins, can be cut in half
2/3 cup oil
1 cup brown sugar
1 Tbsp. pure vanilla extract
1 can pumpkin (1 ½ - 1 ¾ cup can, NOT pie filling)
1 cup milk
3 ½ cups flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
1 tsp. nutmeg
¾ cup butter, melted
¾ cup sugar
1-2 Tbsp. cinnamon
1/8 tsp. salt
- Preheat oven to 375 degrees. Spray-coat 2 or 3 (24-cup) mini muffin pans.
- In large bowl or bowl of electric stand mixer fit with paddle attachment combine wet ingredients. Beat on medium until smooth. Add dry ingredients and mix until combined but not over beaten.
- Using a medium cookie scoop, fill each cup about ¾-full of dough. Bake for about 14-15 minutes or until a toothpick comes out clean. Cool 10 minutes in pan then cool on wire rack.
- While munchkins are cooling melt butter in a medium dish and combine sugar, cinnamon, and salt in a second dish. While munchkins are warm but not hot dip each one in butter and then roll in cinnamon-sugar mixture. Set on plate and serve while still warm or cover and store for 5 days.
I hope you enjoy these healthy munchkins. Have a blessed day:)