Mini Pumpkin Donut Muffins
This mini pumpkin donut muffins taste like baked pumpkin donuts but in bite-sized form. They are easy to make and perfect for fall.
A while ago I tried a baked donut muffin recipe that has been making its way around the web. I tried and it absolutely loved it. They taste a lot like traditional cake donuts but in muffin form.
Since making them I’ve wanted to try a baked pumpkin donuts version but instead of playing around with the original recipe, I decided to try one I found on The Craving Chronicles.
Recipe Notes
- This recipe has a few more steps than the first one I tried, but they’re not difficult to make.
- They have great pumpkin flavor and I really enjoy the amount of spices.
- As far as texture, they’re denser and wetter than what I’m used to but they still taste delicious. I’d like to figure out a way to make them a little lighter and fluffier for next time.
I think they turned out really cute – like tiny pumpkin muffins that taste like baked pumpkin donuts. I decided to dip them in chocolate ganache, but I think you could coat them in a cinnamon-sugar coating, too.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Cinnamon, nutmeg, and cloves
- Vegetable oil
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin puree
- Fat-free milk
Mix the dry ingredients in one bowl and the wet ones in a separate bowl and combine them mixing only until the batter comes together.
Bake them for 10 to 12 minutes and then let them fully cool. You can leave them plain or top them with ganache like I did. If you want to coat them in cinnamon-sugar, lightly coat them with melted butter and then roll them in the mixture.
More Recipes to Try
Mini Pumpkin Donut Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin puree, I will probably reduce this next time
- 1/2 cup fat free milk
Chocolate Ganache
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven 350°F. Spray mini muffin tin with baking spray that contains flour.
- In a medium bowl, whisk together flour, baking powder, salt and spices .
- In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined!
- Spoon batter into muffin cups about 2/3 full. Bake for 10-12 minutes or until a toothpick comes out clean.
- To make the ganache, heat heavy cream in a small pot. Once it begins to boil, remove from the stove.
- Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Let ganache cool for a few minutes before dipping the tops of the donuts in chocolate ganache
I haven’t yet tried this recipe, as I just found it.
I see the comments on being very moist. Would they work in a donut “muffin like tin” with the hole in the middle they may bake a little dryer … just a thought.
We haven’t tried a bigger donut pan but they should be fine – please let us know if you try it.
So cute! I’d love to serve these for company!
Hiii, thanks so much for the comprehensive explanation on the egg whites! i am still trying to figure out what went wrong. You might be right about the temperature control though. I am still experimenting on different temperature etc. Nevertheless, thanks so much for dropping by and offering your advise. U have a great blog here!
No problem. You might also want to try out a different recipe? I think some recipes have a higher chance of something going wrong and others tend to be more fail proof.
Hi, i have been following your posts on chiffon cakes. I seem to have the same problem u had with your first chiffon attempt, the one where the top gets bunched up and creates a dense layer. It doesnt seem to bother your subsequent attempts. May i know how you got rid of that prob? Thanks in advance! I love your blog btw. 🙂
There’s a couple of things I’ve done differently since my first chiffon attempt. I think the main thing is the egg whites. You want to whip them to stiff peaks, until you can actually turn the bowl upside down and the egg whites won’t slide out and use cream of tartar as an egg white stabilizer. Then, when you begin to mix the egg whites with the batter, make sure no white streaks remain at all. The first time I did it, I forgot to add the cream of tartar, and I did have some white streaks remaining in my end batter. It’s best to add the beaten egg whites in batches to the rest of the mixture so that it is thoroughly mixed. I also use a spatula to mix it in. And I just keep folding the batter, the same direction, until all the white streaks are gone, then add some more egg whites, repeat. I usually do this about four times. Sometimes the egg whites get stuck at the bottom of the batter, so make sure you fold the bottom up too. Hope this helps! I also watched this video, which is showing the process for making macarons, but it shows how to properly fold egg whites in batter. https://www.youtube.com/watch?v=yDo0SgDKLVw&feature=player_embedded
Glad to see you enjoyed these too! They do come out very moist, but I think that’s because the pumpkin is so moist. Either way I was OK with it because they tasted so good 🙂
Yes, the pumpkin made these super moist. I just worry about them getting moldy with so much moisture. Also some people thought they weren’t finished cooking. I had to assure them they were done, just really moist because of the pumpkin. Loved how these tasted though! Thanks for the recipe!
Sigh, I have been a bad foodie this season. I’ve only used squash once so far and that was to make a vegetable dish w dinner. I haven’t baked with it at all yet!
Aww, well you’ve been busy taking trips! Sounds a lot more fun then cooking. There’s still time though..esp with all the upcoming holidays.