Biscoff Stuffed Pumpkin Mini Muffins
Biscoff Stuffed Pumpkin Mini Muffins are coated with cinnamon sugar and perfect for fall!
Servings 24 mini muffins
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
Instructions
- For the muffins:
- Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray.
- In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- 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.
- For the filling:
- 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.
- Bake for 12 to 13 minutes, or until the batter is set. Let cool.
- For the coating:
- Combine the sugar and cinnamon in a small bowl. Dip each doughnut hole into the melted butter then coat in the cinnamon sugar. Serve.
Notes
Adapted from Sally's Baking Addiction