Sweet, delicate, moist, little pumpkin muffins with bits of toasted pecans, dipped in butter then rolled in pumpkin spice sugar to finish them off. Almost like pumpkin donut holes but so much better!
3/4c pumpkin puree
1/3c maple syrup
2T melted butter (plus 2 more later)
1 1/2c flour
1 1/2t baking powder
1T+3/4t pumpkin spice
(sub 2 1/4t cinnamon, 1/2t ginger, 1/2t nutmeg, 1/4t clove and 1/4t allspice)
3/4c pecans, toasted and chopped fairly fine – optional
2T melted butter
1/2t pumpkin spice or cinnamon
Preheat oven to 425°F. In a large bowl, pour in pumpkin, maple, egg, vanilla and 2T melted butter stir to combine then add the flour, baking powder, salt and pumpkin spice. Stir it all together til its just combined then fold in the pecans. Spoon/scoop out 24 mini muffins in a well greased mini muffin tin. Place in the oven, reduce the temp to 375°F and bake for 12-15 minutes.
Meanwhile, stir sugar and 1/2t pumpkin spice in a small bowl and melt the remaining 2T of butter in a separate small bowl. Allow the muffins to cool enough so you can handle them then dip the tops in the butter then in the pumpkin spice sugar. If you want to coat them completely just double the butter and pumpkin spice sugar.