Revisiting Your Inner Child

When I was a child I used to love to color.  I confess I still catch myself doing it when I am spending time with my nieces.  I sometimes wonder why we quit doing certain things when we become adults.  Have you ever found something you played with as a child and opened it up and discovered it was like a time capsule?  It is still in the box or case right where you last left it.  

I am stepping back in time today with my tea.  I have been coloring a fall doodle image.  I am also going retro with my tea cup today.  Does anyone remember the Kresge lunch counter?  I barely remember it, but it made a lasting impression.  They used this now vintage style restaurant-ware coffee or tea cup.  I remember them being upside down and you would turn the cup over if you wanted coffee or tea when you sat down.  A trip into town used to be such an adventure when I was so small.

A friend sent me the idea for these Cinnamon and Sugar Mini Pumpkin Muffins this week.  Pumpkin is the flavor for October.  

These mini muffins were so sweet and petite that they fit perfectly on the rim of my tea cup.  They reminded me of a baked donut hole. 

Cinnamon and Sugar Mini Pumpkin Muffins

Ingredients:

1 3/4 cup all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup (1/2 stick) unsalted butter, melted

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla

3/4 cup canned pumpkin puree

1/2 cup milk

Topping:

1/4 cup unsalted butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.  Line your mini muffin pan with paper liners or spray with a baking spray.

Combine in a large bowl flour, baking powder, salt, cinnamon, cloves, allspice, ginger, and nutmeg.  Set aside. In a medium bowl add melted butter and brown sugar, blend.  Add egg and mix 1 minute until fully incorporated.  Slowly pour dry mix into wet mix and stir till blended but, don't over mix.

Use small spoon and place batter into the muffin tin with each muffin only filling the each muffin cup 2/3 of the way full. 

Bake 11-12 minutes or until toothpick comes out clean.  Cool completely on a wire rack.  If you have used paper liners remove them all before applying the topping.  

For the topping: combine sugar and cinnamon in a small bowl.  Melt the butter and brush over each mini muffin.  Roll each muffin in the cinnamon and sugar mixture and place on serving tray.

Yield: 36 mini muffins

Recipe adapted from: Sally's Baking Addiction 

Have you done any fall baking yet?  Enjoy the season!

Sherry

I will link this to:
  

Tea Time Tuesday at Rose Chintz Cottage 

A Return to Loveliness  at A Delightsome Life 

Tea Cup Tuesday at Martha's Favorites

Tea Cup Tuesday at Artful Affirmations

Tuesday Cuppa Tea at Antiques and Teacups 

Friends Sharing Tea at Bernideen's Tea Time Blog 

Wow Us Wednesday at Savvy Southern Style

Inspire Me Tuesday at A Stroll Thru Life

Tweak It Tuesday at Cozy Little House

Show and Tell Friday at My Romantic Home

Feathered Nest Friday at French Country Cottage

Say G'Day at Natasha in Oz

Your Going to Love it Tuesday At Kathe with an E

The Scoop at Confessions of a Plate Addict
Time Travel Tuesdays at Brambleberry Cottage
The Weekend Retreat at Play, Party, Pin