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.
- 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.
- All-purpose flour
- Baking powder
- Cinnamon, nutmeg, and cloves
- Vegetable oil
- Brown sugar
- 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
- 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.