PUMPKIN CINNAMON ROLL POPOVERES

Preheat oven to 450F.
Start by making the cinnamon roll swirl. In a small bowl, combine all of the ingredients and mix until well combined. Transfer the mixture to a small plastic sandwich baggie. Set aside until ready to use.
Add the milk, pumpkin puree, eggs, and butter to a blender. Blend for 45sec-1min until well combined and smooth.
Then, add in the flour, pumpkin pie spice, cinnamon, and salt. Blend again until smooth and bubbly.
Place a muffin tin into the preheated oven for 2-3 minutes, until heated up and hot.
Remove the tin from the oven and grease each mold with ~1 tsp butter on the bottom and up the sides. I like to use a paper towel to help spread it around!
Re-mix the batter by blending again for about 10 seconds.
Pour the batter into each muffin mold, about 3/4 of the way up.
Then snip the corner off the of the baggie with the cinnamon swirl mixture. Pipe the cinnamon swirl into the batter.
Place into the oven and bake at 450F for 15 minutes.
Then lower the temperature to 350F and bake for another 15 minutes, or until puffy and golden. DO NOT open the oven at all during the baking, to prevent deflating!
Remove from the oven and let sit for 1-2 minutes, then remove from the tin and immediately roll in the cinnamon sugar mixture to coat.
Serve warm with butter if desired.
Enjoy!