Mini Pumpkin Donut Muffins
Ingredients
The Muffins
-
1
15-ounce can
canned pumpkin puree
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
½
cup
neutral-flavored oil or melted butter
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1 ¾
cups
all-purpose or whole wheat flour
-
1 ½
teaspoons
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
The Topping
-
1
cup
granulated sugar
-
1
tablespoon
ground cinnamon
-
½
cup
melted butter
Instructions
- Preheat the oven to 350°F and grease mini muffin tins.
- In a large bowl, mix together the pumpkin, sugars, oil or butter, eggs, and vanilla until well combined.
- Add the flour, spices, baking soda, baking powder, and salt, mixing until just combined.
- Scoop the batter into the muffin tins, filling them about 2/3 to 3/4 full.
- Bake for 9-11 minutes until the tops spring back when touched, then cool on a rack.
- For the topping, mix the sugar and cinnamon together. Dip the tops of the muffins in melted butter and then roll in the cinnamon sugar.
Nutrition Facts (estimated)
Servings
48 mini muffins
Calories
72
Total fat
3g
Total carbohydrates
10g
Total protein
1g
Sodium
91mg
Cholesterol
11mg
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