Sunday, September 25, 2016

Mini Pumpkin Donut Muffins


I know the first fallen leaves are a food bloggers invitation to make all the things with pumpkin, but it is officially Fall now, so I don’t feel bad posting a pumpkin recipe!


These tiny little muffins are amazing! They really do taste like a donut. The pumpkin really keeps them moist and tender.


I love fall, mostly because I love cooking with pumpkin!

What you need,
 
1¾ cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ cup vegetable oil
½ cup brown sugar
1 large egg
¾ cup pumpkin puree
½ cup milk (I used 1%)
1 tsp. vanilla

Topping,
¼ cup melted butter
1 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice

Heat the oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.

In a large bowl whisk together the flour, baking powder, salt, cinnamon and pumpkin pie spice.

In a separate bowl whisk the egg and brown sugar until light and fluffy. Whisk in the oil and pumpkin puree. Stir in the milk and vanilla until everything is well combined.

Add the wet ingredients to the dry and fold together gently until just combined, don’t overmix!

Scoop the batter into the prepared mini muffin tin.

Bake for 10-12 minutes. Until golden and a toothpick comes out clean.

Let muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool another 10 minutes.

While the muffins are still warm but not hot, brush them all over with a light coating of melted butter then immediately roll them in the cinnamon sugar. Place them back on the wire rack to cool completely.

These delightful little muffins are so good. They are moist and tender and the crunchy spicy coating is to die for!


They are best eaten the day they are made. You can store them in an airtight container for a day or two but the cinnamon sugar will kind of melt into the muffin, it is still delicious but not so much crunchy!

I hope you like them as much as I did!
So amazing!

Jen

Recipe slightly adapted from Sally’s Baking Addiction

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