Recipe type: Muffin / Snack
Total time: 
Serves: 24
  • 1¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ⅓ cup canola oil
  • ½ cup brown sugar, lightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup milk
  • ¼ cup butter, melted
  • ¼ cup granulated sugar
  • ¼ cup graham crumbs
  • 1 tsp cinnamon
  1. Preheat oven to 350. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ginger. In a larger bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and mix just until combined.
  3. Divide batter among muffin cups and bake for 10-12 minutes, until a toothpick comes out clean. (They will not get very brown - judge by the toothpick!)
  4. While the muffins bake, melt butter in one small bowl and combine sugar, graham crumbs, and cinnamon in another.
  5. Remove muffins from oven and cool for 1-2 minutes, until you can tolerate touching them. Dip each muffin top and around the sides in melted butter, then dip in graham cinnamon sugar to coat and place on cooling rack to set...or pop into your mouth!
These are best served warm, but they also freeze and reheat well.
Recipe by Hidden Ponies at