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:
Mini Pumpkin Donut Muffins
- 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.