The mini pumpkin donuts I made earlier this week disappeared fast. I decided to make another batch, but as mini muffins. Mini muffins are easier to make. It’s easier to pour into the pan and afterward, I just dusted the tops with a cinnamon sugar mixture.
These were eaten just as quickly. Luckily they are really easy to make, requiring only one bowl and a whisk. I’ll probably be making them again very soon. I really love how they taste. They taste like a healthier version of a sugar cake donut with a touch of pumpkin flavor.
Unfortunately, I only have two pictures to share. I got distracted while taking pictures and forgot to take more. Oops!
Mini Pumpkin Donut Muffins
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/4 cup vegetable oil
- 1/2 cup fat free milk
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tsp ground cinnamon
- Preheat oven to 350°F. Grease mini muffin pan with pam spray.
- In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, cinnamon and nutmeg. Mix until combined. Mix in pumpkin puree, vegetable oil, milk and vanilla extract.
- Spoon in batter to muffin pan about 2/3 full. Bake for 10-12 minutes until toothpick inserted comes out clean. Let muffins cool before coating with cinnamon sugar.
- For the coating: Melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon. Dip top of donuts in melted butter and then dip in the sugar mixture.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.