Biscoff Stuffed Pumpkin Mini Muffins

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Happy first week of fall! We’ll pretend it’s not still 90°F here in Phoenix. I keep staring longingly at all my boots and jackets, waiting for the day when it will get barely cool enough to wear them. At least it doesn’t have to be cool to justify baking pumpkin goodies, right?

I’m seriously so excited to share this recipe with you. When I took my first bite of these Biscoff Stuffed Pumpkin Mini Muffins my first thought was mmmmmmmmohmygosh I have to share these on the blog ASAP! Then I proceeded to inhale a few more muffins. That’s usually a good sign!

The muffins themselves are tender and soft yet still rich and bursting with spiced pumpkin goodness. I love how the cinnamon sugar coating adds a nice crunch to each bite but the Biscoff filling is seriously to die for. So good and so perfect for fall, you’ve got to try these!

How to make

Biscoff Stuffed Pumpkin Mini Muffins

Yield: 24 mini muffins

Prep Time: 15 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 28 minutes minutes

Biscoff Stuffed Pumpkin Mini Muffins are coated with cinnamon sugar and perfect for fall!

Ingredients

Muffins:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 4 tablespoons unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 large egg plus 2 egg yolks
• 1 1/2 teaspoons vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup milk

Filling:

• 1/4 cup Biscoff spread

Cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Directions

1. For the muffins:
2. Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray.
3. In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
4. In a medium bowl whisk together the butter, sugar, eggs, vanilla, pumpkin, and milk. Pour the pumpkin mixture into the flour mixture and stir until just combined. Do not overmix.
5. For the filling:
6. Pour 1 tablespoon of batter into each mini muffin cup. Top with a 1/2 teaspoon of Biscoff. Top with about another 1 teaspoon of batter.
7. Bake for 12 to 13 minutes, or until the batter is set. Let cool.
8. For the coating:
9. Combine the sugar and cinnamon in a small bowl. Dip each doughnut hole into the melted butter then coat in the cinnamon sugar. Serve.

Recipe Notes

Adapted from Sally's Baking Addiction

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)