Video
Mini Cinnamon Sugar Pumpkin Donut Muffins
These Mini Cinnamon Sugar Pumpkin Donut Muffins taste like Fall in every little bite! They are easy to make while also incredibly delicious with pure pumpkin flavor, warm spices and cinnamon sugar coating. They taste like freshly fried donut holes except they are baked, so there's no frying involved which means far less mess!
Ingredients
Pumpkin Muffin Batter:
- ¾ cup (180ml) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- 1 large egg, at room temperature
- ¼ cup (60ml) sunflower oil (or other neutral liquid oil)
- ½ teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (180g) all-purpose flour
- ¾ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60ml) whole milk
Cinnamon Sugar Coating:
- ⅓ cup (65g) granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon (42g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F. Lightly spray a 24-count mini muffin pan with nonstick spray or grease lightly with soft butter. Set aside.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
- Combine pumpkin puree, brown sugar, egg, oil and vanilla in a separate medium bowl and whisk until smooth. Make a well in the center of the dry ingredients in the large bowl and pour in this wet mixture. Start stirring with a spatula until the dry ingredients become hydrated. It will still be lumpy and not completely smooth. Then, add the milk and continue folding until it is evenly combined. Avoid over-mixing. The batter will be quite thick.
- Use a 1.25 oz cookie scoop or a two spoons to divide batter evenly among the muffin cups filling them all the way. Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool for about 20 minutes until they are almost completely cooled. Once cool use a small offset spatula to gently release them from the pan.
- Make the cinnamon sugar. Combine granulated sugar and cinnamon in a small bowl and mix to blend evenly. Lightly brush a muffin with melted butter, then roll them around in the cinnamon sugar so they are evenly and generously coated. Repeat with remaining mini muffins.
- These muffins taste best enjoyed on the same day when the cinnamon sugar is fresh and crunchy. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for longer. To help prevent the coating from dissolving and the surface from becoming wet, just cover them loosely to allow airflow.
