Spiced Pumpkin Poppers
Ingredients
- 2 cups flour, unbleached all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons Provenzano's Market pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter; room temperature
- 1 cup sugar
- 2 eggs; room temperature
- 1/2 cup canned, or fresh pumpkin puree
- 1/2 cup sour cream; room temperature
- 2 teaspoons vanilla
Coating:
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup sugar, plus more if needed
- 1 heaping teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degree
- Mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl
- In another bowl combine the sour cream and pumpkin puree
- Mix together the butter and sugar in a stand-mixer, or using a hand-mixer, until light and fluffy
- Add the eggs to the butter and sugar mixture one at a time and mix until well combined
- Mix in the vanilla
- Make sure to scrape down the sides if needed
- Add in the flour mixture alternating with adding in the sour cream/pumpkin; starting and ending with the flour
- Combine until just mixed (being careful NOT to over mix)
- Spray two mini muffin tins with cooking spray or brush with oil
- Scoop the batter into the muffin tins; only fill about 2/3 of the way to make sure these don’t overflow
- Bake for about 8-11 minutes or until the batter has puffed up and is set; careful not to over bake to avoid a dry popper
- Mix together the sugar and pumpkin pie spice in a bowl
- Pour the melted and cooled butter into another bowl
- Allow the poppers to cool enough to be handled
- Using a pastry brush to brush the melted butter all over the popper and then roll it in the sugar mixture; if you don’t have a pastry brush you can simply dip them in the butter then roll them in the spiced sugar. Either way your hands are going to get messy… enjoy it!
- If the sugar starts to get clumpy from the butter, add in a bit more sugar and spice
- Place on a cooling rack
Notes
*Make sure all of your ingredients are room temperature
*Don’t over-mix once the flour is added
*Careful not to over-bake; check the poppers a minute or two early just to be sure; every oven is different and if it is the first time you are making a recipe, it’s always better to under-bake than over-bake
*You can check to see if they are done by inserting a toothpick into one of the mini muffins, and if it comes out pretty clean (without wet dough on it), then it’s done!