Pumpkin Poppers Recipes

Steps:

• For Coating 1 stick unsalted butter, melted 2/3 cup sugar 2 tbsp. cinnamon Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray. Combine flour, baking powder ,salt, and spices in a bowl and whisk until combine. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter and roll them in the sugar mixture.

Steps:

• 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 plunging them into their cinnamon sugar bath.
• If you want less sugary sweetness you could just dip the top of the muffin into the butter & cinnamon sugar.
• They look and taste like a pumpkin donut hole... delish!

Steps:

• Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray Combine flour, baking soda,salt, and spices in a bowl and whisk until combine. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 4 custard dishes or muffin cups.
• Beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. Beat flour, brown sugar, pumpkin pie spice, and salt into pumpkin mixture until batter is smooth. Pour batter into the prepared custard cups, filling each halfway.
• Bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.

Steps:

• Combine cream cheese and spices in blender.
• Roll out crescents, tear apart at perferation.
• Press individual rolls into un-greased muffin tins, leaving enough overlap to cover pumpkin filling.
• Spoon filling into the dough pockets.
• Fold excess dough over filling, pinch to close.
• Bake at 350 for 15 minutes, let cool enough to handle.
• Melt frosting in microwave
• Dip each popper head first in melted frosting.
• Enjoy!