Mini pumpkin donut muffins
A while back I tried a baked donut muffin recipe that has been making its way around the web, which I absolutely loved. The mini baked donut muffins are baked so they don’t taste like yeast fried donuts, but they strongly resemble the cake-type donuts.
I’ve been wanting to go back to the recipe for a while, but I also wanted to play around with it. I had been thinking about trying a pumpkin version, and then I found another baker who had the same idea and already made a pumpkin version! I found the recipe on The Craving Chronicles.
These doughnut muffins required a couple more steps than the original sugar doughnut muffins they are adapted from, but they have a nice pumpkin flavor. They are a bit more dense and wet, but they are quite tasty and I love the spices. I liked these as much as I liked the original version.
If I have time, I might play around with this some more, and see if I can make a slightly less dense and less wet version. It was hard to get these to stand up because they were dense.
When they finished baking, they looked like tiny pumpkin muffins. I was trying to decide what to do with them to decorate. I ended up dipping the tops in chocolate ganache, but they came out kind of messy and I couldn’t seem to properly coat the tops. Maybe next time I’ll leave them plain or dip them in a sugar-cinnamon mixture.
I made a few modifications to the recipe. Here is the recipe with my modifications:
- 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
- 4 oz bittersweet chocolate chopped
- 1/2 cup heavy cream
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
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. All images and content are © Kirbie's Cravings.
Mini Pumpkin Donut Muffins
Amount Per Serving (1 mini muffin)
Calories 258 Calories from Fat 117
% Daily Value*
Saturated Fat 9g56%
Vitamin A 2575IU52%
Vitamin C 0.7mg1%
Net Carbs 29g58%
* Percent Daily Values are based on a 2000 calorie diet.