Pumpkin Poppers

I just can't seem to get enough pumpkin!  I've been going through the pumpkin I bottled last year like a crazy woman.  Really.  My kids think I'm crazy!  Luckily, my mom is a sweet mom and has invited me over to bottle some more pumpkin that she grew this year.  She seems to have a green thumb.  They say the apple doesn't fall far from the tree, but in this case, it's far from the truth.  Unless, of course, you are talking about growing weeds.  I'm mighty good at that one!

Crazy or not, these Pumpkin Poppers are fantastic!  They're moist, tender and oh-so-good!  They remind me of doughnut holes.  And muffins. 

1 3/4 cups flour (I used bread flour because I had some I wanted to use up.  All-purpose is what the recipe called for)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoons vanilla extract
3/4 cup pumpkin puree (I used some I bottled)
1/2 cup milk

Coating:
1/2 cup butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350.  Combine flour, baking powder and spices in a small bowl and whisk until combined.  In a medium sized bowl, combine the remaining ingredients.  Add the flour mixture to the wet mixture and mix until just combined.  Grease a mini muffin tin and fill tins until almost full.  Bake for 10-12 minutes.  While poppers are baking, pour melted butter into a small bowl.  Combine cinnamon and sugar in another small bowl and mix until thoroughly combined.  Let the poppers cool for about 15 minutes, then dip in butter and roll in cinnamon sugar mixture.

Recipe from Clever Housewife.

Linked on Tatertots and Jello.