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Mini Pumpkin Donut Muffins

These muffins taste like cake donuts but are so much easier to make.
Servings: 24 mini muffins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons 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
  • 1/2 cup canned pumpkin puree
  • 1/2 cup fat free milk

Topping

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2/3 cup sugar
  • 2 tsp ground cinnamon

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.
  • Let donuts cool completely. Then 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.

Notes

adapted from The Craving Chronicles
Serving: 1mini muffin, Calories: 123kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Sodium: 19mg, Sugar: 10g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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