Pumpkin Poppers {recipe}

I feel like these past few weeks have just flown by.  I can't believe we're at the end of October already.  Life has felt busy lately.. and Clara has just started sleeping 8-9 hours at night before getting up to eat (thank you, Jesus).. but even so, I've still been so tired.  No idea why.  I have bumped up Clara's feedings from 3.5 oz to 5 oz, and she has started eating some rice cereal at night before bed.  She's getting so big!  And learning to eat from the spoon really well.  I think she enjoys it -- and she keeps trying to grab the spoon out of my hand (which she succeeded in last night and then rice cereal went all over the couch).  She really is such a joy.  :)

Anyway, I made these Pumpkin Poppers the other day because my mom mentioned she made them and how good they were.  I had some leftover pumpkin in the fridge that I needed to use up, so I decided to try them.  The recipes calls for 3/4 cup of pumpkin.. and what do you know.. I had exactly 3/4 cup.  It was definitely meant to be.  ;)

They are kind of like little pumpkin donut holes.  They're addictive little things... delicious any time of the day.. but go really good with coffee in the morning.  Which is how I'm enjoying my morning today. 

Pumpkin Poppers
recipe from Domestically Speaking

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

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 (I prefer to brush on the butter) and roll them in the sugar mixture.  Enjoy.  :)