Pumpkin Cinnamon Muffins in 22 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 24-cup mini muffin tin with paper liners or grease with cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
3. In a large bowl, whisk the melted butter and 150g granulated sugar until combined.
4. Beat in the egg, vanilla extract, pumpkin puree, and milk, whisking until the batter is smooth.
5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined; do not over-mix.
6. Spoon the batter into the mini muffin cups, filling each approximately 2/3 full.
7. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
8. While muffins bake, mix 35g granulated sugar and ground cinnamon in a small bowl.
9. While muffins are still slightly warm, brush the tops lightly with melted butter.
10. Immediately dip the tops of the muffins into the cinnamon sugar mixture or sprinkle it generously over the buttered tops.