I woke up this morning really in the mood to bake!
So I looked in the fridge and the cabinets to see what I had. I really did NOT want to go to the store for any ingredients. I remembered that I made vegan pumpkin cupcakes last week (blog to be posted soon, I promise), and I had some pumpkin puree left over. PERFECT – I saw this recipe all over Pinterest lately, so i thought I would try it out.
I am not sure who to give credit to, as I have seen it on three separate blogs, all of whom say that they have found it around as well. So to be fair, I will list and link the 3 blogs that I looked at for this recipe – they all are great blogs by the way:
These little pumpkin diddies taste so much like doughnut holes, that you are going to forget that they are not fried, they are baked in those cute little mini muffin tins. They still have calories and fat, but hey, there’s pumpkin it them, and pumpkin is a vegetable, so how can they be bad for you right?!
There is only one problem that I see with these Pumpkin poppers, and that is that I can’t stop eating them. That’s when I remind myself that they are mostly a vegetable.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup pumpkin (fresh or canned, just not pumpkin pie filling)
1/2 cup low-fat milk
1 stick of unsalted butter, melted (all I had was salted butter, worked out fine)
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat your oven to 350 and spray your muffin pans.
Combine all the dry ingredients in one bowl and whisk till combined.
In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
Fill your mini tins till almost full.
Bake for 10-12 minutes.
While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
Let the poppers cool for a few minutes before rolling them around in the melted butter and then dipping them into the cinnamon sugar.