Mini Pumpkin Spice Donut Muffins
Mini Pumpkin Spice Donut Muffins! These petite pumpkin spice muffins imitate a breakfast favorite with a sugar and spice-encrusted dome. All of the flavors of fall rolled up into a tasty breakfast or brunch treat!
Servings: 20 mini muffins
Ingredients
- 2 tablespoons butter
- 2 tablespoons coconut oil or vegetable oil
- 2 tablespoons canned pumpkin puree
- ¼ cup granulated sugar
- 2 tablespoons + 2 teaspoons brown sugar
- 1 egg
- ¾ teaspoons baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon pumpkin spice blend
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ cup milk {I used almond milk you can use your preferred type}
For Topping
- ¼ cup sugar
- 1 teaspoon pumpkin spice blend
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees. Prepare 2 mini muffin tins by lightly spraying or oiling each well. Set aside.
- In the bowl of a stand mixer {or in a large bowl with a hand mixer}, beat together the butter, coconut oil, pumpkin puree, granulated sugar and brown sugar until mostly smooth.
- Add the egg and beat until combined. Add the baking powder, baking soda, pumpkin spice, salt and and vanilla extract; beat until fully incorporated.
- Add ⅓ of the flour to the mixture, mixing until it just disappears, then alternate adding the milk and flour. {So, ⅓ of the flour, ½ the milk, ⅓ of the flour, other ½ of the milk, and then last bit of flour. Don't know why that's so hard to explain in words.}
- Using a small scoop, scoop the batter into the prepared tins filling almost to the top. Bake for 10-11 minutes or until domed and lightly golden. A toothpick inserted in the center should come out clean when finished.
- Remove from oven and gently tap the tins on the counter to loosen the muffins. Cool for a few minutes until you're able to handle them.
- Set up the topping station -- In a small bowl, mix together the sugar and the pumpkin spice blend until well combined. Dip the top of each muffin in the melted butter, allowing the excess to drip off before dunking and rolling in the sugar mixture. Allow to set a few minutes before serving.
Notes
This recipe was adapted from King Arthur Flour.