It’s October folks! Leaves are changing color, the temperature is dropping and the sun sets earlier and earlier each night. But to most of us food bloggery people out there, that means just one thing: our Pinterest feeds are completely pumpkin-fied. I mean, it’s pretty much all pumpkin from August to December isn’t it? I’ve been thinking about which pumpkin based delights to make this year, and it’s really tricky living in the UK as NO ONE eats pumpkin in a sweet way. My husband still thinks pumpkin pie is weird (how I married him I’ll never know!). What better way to fulfill my American autumnal cravings than spiced, super moist bite size muffins that just scream Fall?
These muffins are great. Quick to mix together, bake in less than 15 minutes and are oh so satisfying. I love the way that the cinnamon sugar creates this kind of crust that encapsulates the spicy pumpkin sponge inside. These Mini Pumpkin Spice Doughnut Muffins truly are a treat for any occasion, not just breakfast! If they last longer than a day in your house, they can keep in an airtight container for a few days however the moisture can melt the coating. Just toss again in cinnamon sugar to freshen them up a bit!
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1/3 cup vegetable oil
- 1/4 cup milk (I used Unsweetened Almond, but any kind will do)
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400F. Grease a 24 hole mini muffin tin.
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice and optional salt; set aside.
- In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, maple syrup, and vanilla until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined, be sure not to overmix. Batter can be quite thick, if it seems too thick, use additional milk to thin it.
- Divide batter equally in the prepared tin. Each hole should be about 3/4 full.
- Bake for about 11 to 12 minutes, but watch them very carefully from about 8 minutes. They can over bake very quickly!
- Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
- Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.