Mini Pumpkin Spice Muffins

These mini pumpkin spice muffins are soft and moist with just the right amount of autumn flavor, but dipping them in melted butter and cinnamon sugar takes them over the top.

This is my "scratch" take on a popular 2-ingredient muffin technique that's been making the food blog rounds for a few years.  To make the batter in the traditional manner, you add a can of pumpkin puree to a box of dry cake mix.  By all means, feel free to do that if you like, but if you want to make a homemade version of the boxed cake mix, try this recipe.

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Use a #50 scoop to make all your mini muffins exactly the same size for professional results!

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Use a professional quality mini muffin pan too - no more burnt bottoms!!

Items used to make this recipe:

(affiliate links)

• #50 portion scoop https://amzn.to/3G44hdO

• my favorite mini muffin pan http://amzn.to/2yU8MbV

• buttermilk powder https://amzn.to/2A6nZJx

• dry milk powder https://amzn.to/3duD9qw

• baker’s joy https://amzn.to/3cmnZU3

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Mini Pumpkin Spice Muffins

Printable Recipe

Ingredients

Muffins:

• 2 1/3 cup all purpose flour

• 1/3 cup nonfat dry milk powder or buttermilk powder

• 1 tablespoon baking powder

• 3/4 teaspoon fine salt

• 1 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1/2 cup shortening

• 15-ounce can 100% pumpkin puree

Topping:

• 4 tablespoons melted butter

• 1/2 cup granulated sugar

• 2 tablespoons ground cinnamon

Directions

For the muffins:

1. Place a rack in the center position of the oven and preheat to 375F.

2. Spray mini muffin pan with baking spray; set aside.

3. In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice.

4. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible.

5. Add the pumpkin puree and beat just until all the ingredients are fully incorporated.

6. Use a #50 scoop to portion half of the batter into prepared mini muffin pan.

7. Bake muffins for 12-15 minutes; cool completely.

For the topping:

1. In a small bowl, combine sugar and cinnamon.

2. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar. Recipes makes 48 mini muffins.

Joan Rivers' Matzo Latkes

I'm not really good with this kind of thing, but she's been on my mind all week and the news of her passing yesterday has been heavy on my heart. 

I never had the pleasure of meeting Joan Rivers, but I have long adored her as an incredibly talented entertainer, admired her impeccable sense of style, and applauded her seemingly unstoppable work ethic which we should all strive to emulate.   I know I'm not alone when I say her presence will surely be missed.  

I remember watching Joan and Martha make these Matzo Latkes years ago.  I filed the recipe away to try some day, and today seemed like that day to do it.  I shouldn't have waited so long - these things are fantastic.  The onion and chives lend freshness, while the sour cream and horseradish lend tang and spice.  Fresh, tangy, and spicy - just like Joan.   

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Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/35O5Njz

• matzos https://amzn.to/2yG4eYU

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Joan Rivers' Matzo Latkes

Printable Recipe

Ingredients

For the Matzos:

• Canola oil

• 1/2 cup minced onion

• 6 ounces matzo crackers

• 1 cup 4% cottage cheese

• 1 large egg

• 2 tablespoons finely chopped chives, plus more for garnish

• salt and pepper to taste

• sliced smoked salmon (optional)

For the Sour Cream Topping:

• 1 cup sour cream

• 2 tablespoons freshly grated horseradish

• 1 tablespoons finely chopped chives

• salt and pepper to taste

Directions

1. In a small bowl, combine the ingredients for the sour cream topping; chill until needed.

2. In a skillet over medium-high heat, saute onions in a little canola oil until translucent (season with a little salt and pepper); set aside to cool.

3. In a food processor or blender, pulse the matzo crackers into coarse crumbs.

4. Reserve 1 cup of crumbs in a small bowl for later; put the remaining crumbs into a large mixing bowl.

5. In the same food processor or blender, process cottage cheese until smooth.

6. To the large bowl of cracker crumbs, add the onions, cottage cheese, egg, chives, and salt and pepper.

7. Form mixture into 4 large or 8 small patties; cover with plastic wrap and refrigerate for 30 minutes.

8. Coat patties in reserved crumbs.

9. Heat about 1/2-inch of canola oil in a skillet.

10. Brown patties on first side until golden brown; turn over and repeat on second side.

11. Serve warm or at room temperature with sour cream topping, snipped chives, and optional smoked salmon. Recipe adapted from Joan Rivers via Martha Stewart.