Mini Pumpkin Donut Muffins
User Reviews
5.0
117 reviews
Excellent
Mini Pumpkin Donut Muffins
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
Muffins:
- 15-ounce 15-ounce can canned pumpkin puree
- ½ ½ cup granulated sugar
- ½ ½ cup packed light brown sugar
- ½ ½ cup neutral-flavored oil or melted butter
- 2 2 large eggs
- 1 1 teaspoon vanilla extract
- 1 ¾ 1 ¾ cups all-purpose or whole wheat flour (see note)
- 1 ½ 1 ½ teaspoon ground cinnamon
- ¼ ¼ teaspoon ground nutmeg
- ¼ ¼ teaspoon ground ginger
- ¼ ¼ teaspoon ground allspice
- 1 1 teaspoon baking soda
- 1 1 teaspoon baking powder
- ½ ½ teaspoon salt
Topping:
- 1 1 cup granulated sugar
- 1 1 tablespoon ground cinnamon
- ½ ½ cup melted butter
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
- For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
- Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
- Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
- Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. Remove the muffins from the tin and let cool completely on a cooling rack.
- For the topping, whisk together the sugar and cinnamon.
- Dip the top of each muffin in the melted butter followed by the cinnamon and sugar. (Roll the top of the muffin around a second time in the cinnamon and sugar for a thicker coating, if desired.)
Notes
- Flour: if using whole wheat flour, measure with a light hand so the muffins aren’t dense. I prefer using white whole wheat or einkhorn wheat flour. The recipe works very well using half all-purpose flour and half whole wheat flour.
- Pumpkin Pie Spice: you can use about 1 tablespoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger and allspice.
- Storing: these keep for several days in a covered container at room temperature (the tops of the muffins do get a bit softer after being stored overnight). They can also be frozen in freezer bags or a freezer-safe container.
Nutrition Information
Show Details
Serving
1 mini muffin
Calories
72kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
11mg
(4%)
Sodium
91mg
(4%)
Fiber
0.5g
(2%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 48mini muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 mini muffin | |
| Calories | 72kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 91mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
Other Recipes
You'll Also Love
