I need your help.
Please stop me.
I can’t stop eating these…
Seriously. I didn’t think something so simple could be so irresistible.
I hope you aren’t over the pumpkin rage since Thanksgiving has past. I am a pumpkin all holiday season kind of girl. Heck, pumpkin all year is fine by me. If you don’t eat pumpkin goodies after Thanksgiving, you might want to reconsider for these. Especially if you still have some leftover pumpkin in your freezer from making this.
What is the special occasion you ask? Well, first, do I need a special occasion to make a tasty treat. Absolutely not. Buuuuuuut, this is in honor of a special occasion. Today I took my last undergraduate exam ev-er! I know I said this once before when I graduated from St. Thomas with a business degree (you can read about that here), but this time I mean it. Ironically, my last undergraduate exam at UST was for a nutrition class. But seriously. No more undergraduate exams. Just graduate classes! Whooooo hoo!
Also, I know I’ve neglected you a little bit with all the studying that has been taking place these past few weeks. So I just had to make these for you. Do you forgive me? Or do you hate me for posting these?
Recipe Adapted from: Clever Housewife
Makes: 32 poppers (or, mini-muffins)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 1/3 cup canola oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1/2 cup milk
- 6 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 1 tablespoon cinnamon
Lightly grease your mini-muffin pans. Set aside and preheat your oven to 350 degrees.
In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk until well combined.
In a separate medium sized bowl, mix together the oil, sugar, egg, vanilla, pumpkin, and milk. Then, slowly add the wet ingredients to the dry ingredients and stir together. Mix until just combined, making sure you don’t over mix the batter. Some small lumps may still appear.
Using a spoon, fill the muffin tins with the batter until almost full. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
While the poppers are cooking, melt the butter in a small bowl. Mix the sugar with cinnamon and stir until evenly mixed.
Once the poppers are baked, let them cool for a few minutes. Then, one by one, dunk each popper in the melted butter and then the cinnamon sugar. You don’t need to submerge the popper into the butter, just lightly dip the top into the butter and shake off the excess. If you do this, you will have enough butter for all of the poppers.
Try not to eat each popper as you take it out of the sugar mixture. Save some for others because you won’t be hungry for dinner. Enjoy!!