Mini Pumpkin Donut Muffins
User Reviews
5
Mini Pumpkin Donut Muffins
Description
The recipe starts by mixing pumpkin puree with sugars, oil or melted butter, eggs, and vanilla to form a smooth batter. Dry ingredients including flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt are combined and folded in gently. The batter is portioned into mini muffin tins and baked until the tops spring back lightly, creating a tender, moist crumb.
After cooling, the muffins are dipped in melted butter and rolled in a cinnamon-sugar mixture, providing a crunchy, sugary coating reminiscent of donut glaze. This contrast in texture adds interest to the soft interior. These mini muffins deliver rich fall flavors that make them suitable for breakfast, snacks, or dessert.
The recipe allows variation by using whole wheat flours delicately to maintain lightness. They store well at room temperature and freeze effectively for later use.
Ingredients
Muffins:
- 15-ounce ounce can pumpkin puree canned
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup canola oil or melted butter
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour or whole wheat flour (see note
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Topping:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup butter melted
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
- Use white whole wheat or einkhorn flour to avoid dense muffins if substituting whole wheat.
- Pumpkin pie spice (about 1 tablespoon) can replace the set of individual spices for a simpler mix.
- Store muffins covered at room temperature; tops may soften overnight.
- Freeze muffins in freezer-safe containers or bags to preserve freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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