Description
Mini pumpkin muffins are oven-baked in mini muffin pans and made with pumpkin puree. These soft and tender muffins are coated in cinnamon sugar after coming out of the oven and are ready in just 30 minutes. These are best eaten hot and fresh and yield 24 pieces per batch. They are perfect for brunch or breakfast but can also be served as a dessert.
Ingredients
Scale
- 3/4 Cup Pumpkin Puree (not pumpkin pie filling)
- 1/2 Cup Milk
- 1/4 Cup Oil
- 1/4 Cup Sugar
- 2 Tablespoons Brown Sugar
- 1 Egg
- 1 1/3 Cup Flour
- 1 Teaspoon Pumpkin Pie Spice
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Baking Soda
Topping
- 1/4 Cup Butter - melted
- 2/3 Cup Sugar
- 1 Tablespoon Cinnamon
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, mix all the wet ingredients until all are combined.
- Add all the dry ingredients on top and whisk. Add the wet ingredients to the dry ingredients. Mix gently with a spatula until all are combined and mixed well.
- Grease mini muffin pans. Using a cookie scoop, scoop out batter into each mini muffin slot (roughly 1-2 tablespoons of batter each).
- Place in the oven and bake for 15 minutes.
- While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size zip-top bag.
- Once the donuts are finished, gently remove them from the pan and place them in the small saucepan of butter, and gently swirl around to lightly coat in butter. Do a couple of muffins at a time. Remove from the saucepan with a spoon and place in the bag with cinnamon and sugar. Gently toss around to generously coat in the cinnamon-sugar mixture.
- Remove and place on a platter. Repeat until all the donuts are finished. Serve immediately while hot.
Notes
- These do not keep very well. They are best enjoyed hot and fresh. If you would like to make extras for later, bake completely, and do not roll in butter, cinnamon, and sugar - store them in the fridge until needed. Toss them in the butter, cinnamon, and sugar right before serving. Refer to the post for various ways to make ahead and freeze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 104
- Sugar: 8.9 g
- Sodium: 37.3 mg
- Fat: 4.7 g
- Carbohydrates: 14.8 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 13.3 mg
