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Mini Pumpkin Donut Muffins

Author: Louisa Clements
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Cook: 15 minutes
Total: 15 minutes
Servings: 20 -24

Ingredients

  • 1 ¾ cup flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¾ cup pumpkin puree
  • ½ cup white sugar
  • ½ cup milk
  • ⅓ cups vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract

Topping:

  • ¼ cup butter, melted
  • ⅓ cup white sugar
  • 1 ½ teaspoon cinnamon

Instructions

  • Preheat oven to 350 F, grease a mini muffin tin.
  • In a medium sized bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
  • In another bowl, whisk together pumpkin puree, sugar, milk, vegetable oil, egg and vanilla extract.
  • Add wet ingredients to dry ingredients and gently stir together. Be careful not to over mix.
  • Scoop roughly 1 tablespoon of batter into each muffin tin.
  • Bake for 13-15 minutes or until when tested with a toothpick and it comes out clean.
  • Allow donut muffins to cool. Meanwhile, combine sugar and cinnamon in a bowl.
  • Brush each donut muffin with melted butter and roll in sugar and cinnamon mixture.
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