Description
These Pumpkin Donut Muffins are bite-sized treats combining the warm flavors of pumpkin and fall spices. Soft pumpkin muffins are baked in a mini muffin pan, then dipped in melted butter and rolled in a cinnamon sugar mixture to mimic the taste of classic donut holes, perfect for breakfast or a cozy snack.
Ingredients
Scale
Muffin Batter
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
Coating
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Prepare the Batter: In a mixer, blend the softened butter and 1/2 cup sugar until creamy and smooth. Then add the egg and vanilla extract, beating until fully combined. Mix in the pumpkin puree until incorporated evenly.
- Add Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, kosher salt, allspice, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined to form the muffin batter.
- Fill Muffin Pan and Bake: Grease a mini muffin pan and fill each cavity about halfway using a tablespoon scoop. Bake in a preheated oven at 375°F (190°C) for 10 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.
- Prepare Coating: While the muffins bake and cool, mix together the cinnamon and 1/2 cup sugar in a small bowl. In another bowl, melt the 1/4 cup unsalted butter.
- Coat Muffins: Dip the tops of the cooled muffins into the melted butter, then roll them in the cinnamon sugar mixture until fully coated. Repeat this process for all muffins.
- Store: Store the coated muffins in an airtight container at room temperature for up to one week or freeze them for up to one month to preserve freshness.
Notes
- Bite-sized pumpkin donut muffins make for an irresistible breakfast or snack.
- Ensure the pumpkin puree is pure and not pumpkin pie filling to control sweetness and texture.
- Use a metal tablespoon scoop for even mini muffin sizes.
- For crispier coating, dip muffins twice in butter and cinnamon sugar.
- Store muffins properly to keep them fresh and soft.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 91 kcal
- Sugar: 9 g
- Sodium: 53 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
