Description
These bite-sized Pumpkin Donut Muffins are a delightful fall treat, combining moist pumpkin-flavored mini muffins with a sweet cinnamon sugar coating. Perfect for breakfast or a snack, they are easy to make and offer the warm spices of cinnamon and allspice for a cozy flavor.
Ingredients
Scale
Muffins
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Prepare the Batter: In a mixer, blend the softened butter and 1/2 cup granulated sugar until creamy and fluffy. Add the egg and vanilla extract, then beat until combined. Fold in the pure pumpkin puree until fully incorporated.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, kosher salt, allspice, and cinnamon to the wet mixture. Mix gently until just combined, ensuring the batter remains light and smooth.
- Fill the Muffin Pan: Grease a mini muffin pan. Using a 1 tablespoon scoop (or similar), fill each muffin cavity about half full with the batter to ensure proper rising and shape.
- Bake the Muffins: Place the pan in a preheated oven at 375°F (190°C) and bake for 10 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool on a wire rack.
- Prepare Cinnamon Sugar: While the muffins cool, mix the 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a small bowl. In another bowl, melt 1/4 cup unsalted butter.
- Coat the Muffins: Dip the top of each cooled muffin into the melted butter, then immediately roll or sprinkle the top into the cinnamon sugar mixture to coat well. Repeat for all muffins to achieve an even, sweet crust.
- Store or Freeze: Place the coated muffins in an airtight container and store at room temperature for up to one week. For longer storage, freeze the muffins for up to one month, thawing before serving.
Notes
- Bite-sized pumpkin donuts are perfect for a quick breakfast or a snack that everyone will love.
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, for best results.
- Using a mini muffin pan gives the perfect bite-sized portions reminiscent of donuts.
- Coating the muffins in butter and cinnamon sugar while they are still warm helps the sugar mixture stick better for a delicious crust.
- Make sure to cool the muffins completely before dipping in butter to avoid them falling apart.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 91 kcal
- Sugar: 9 g
- Sodium: 53 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
