Last night I was preoccupied with a can of pumpkin I had sitting around. Then I thought of a donut….bam. Pumpkin Poppers. Don’t bother asking where the name came from. I was almost sleeping.
A note: I prefer to use as much whole wheat flour as possible, as well as unprocessed sweeteners. The reason I started baking for my family was to avoid processed junk and chemicals, so obviously I don’t want to use those things when I prepare food for us. You can find all of the ingredients at a regular grocery store, I swear!
- 3/4 cups organic unbleached all-purpose flour
- 1 cup organic whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2.5 teaspoons pumpkin pie spice
- 1/3 cup coconut oil
- 1/2 cup sucanat
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup organic pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond, soy, rice, or coconut milk (or skim milk)
- 1 stick of unsalted butter, melted (or earth balance)
- 2/3 cup evaporated cane juice
- 2 tablespoons cinnamon
Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
In a medium mixing bowl, whisk together the flour, baking powder, salt, pumpkin spice. In a separate large bowl, combine the oil, sucanat, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.
Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat.
Enjoy with a hot apple cider!!!!