Happy first week of fall! We’ll pretend it’s not still 90°F here in Phoenix. I keep staring longingly at all my boots and jackets, waiting for the day when it will get barely cool enough to wear them. At least it doesn’t have to be cool to justify baking pumpkin goodies, right?
I’m seriously so excited to share this recipe with you. When I took my first bite of these Biscoff Stuffed Pumpkin Mini Muffins my first thought was mmmmmmmmohmygosh I have to share these on the blog ASAP! Then I proceeded to inhale a few more muffins. That’s usually a good sign!
The muffins themselves are tender and soft yet still rich and bursting with spiced pumpkin goodness. I love how the cinnamon sugar coating adds a nice crunch to each bite but the Biscoff filling is seriously to die for. So good and so perfect for fall, you’ve got to try these!
Taste: Pumpkin and Biscoff were meant to be together and when you add the cinnamon sugar it’s a cinnamon overload in the best possible way.
Texture: Soft and tender with a slight chew and crunch but the best part is definitely the gooey Biscoff filling.
Ease: Easy, the longest part is filling the mini muffin tins with batter and Biscoff.
Appearance: Aren’t these just adorable?
Pros: Perfect fall treat.
Would I make this again? Yesss.
How to make Biscoff Stuffed Pumpkin Mini Muffins
Yield: 24 mini muffins
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
4 tablespoons unsalted butter, melted
1/2 cup packed brown sugar
1 large egg plus 2 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup pumpkin puree
1/2 cup milk
1/4 cup Biscoff spread
Cinnamon sugar coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
For the muffins:
Preheat the oven to 350°F. Spray a mini muffin tin with nonstick baking spray.
In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
In a medium bowl whisk together the butter, sugar, eggs, vanilla, pumpkin, and milk. Pour the pumpkin mixture into the flour mixture and stir until just combined. Do not overmix.
For the filling:
Pour 1 tablespoon of batter into each mini muffin cup. Top with a 1/2 teaspoon of Biscoff. Top with about another 1 teaspoon of batter.
Bake for 12 to 13 minutes, or until the batter is set. Let cool.
For the coating:
Combine the sugar and cinnamon in a small bowl. Dip each doughnut hole into the melted butter then coat in the cinnamon sugar. Serve.
Adapted from Sally's Baking Addiction
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