Mini Pumpkin Donut Muffins are irresistible for breakfast or for a snack. A delicious fall twist to the already fun donut muffin. Yum!
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Donut Muffins are a delicious way to enjoy a cake style donut with a sugary sweet coating on the outside with the ease of making them at home. These Mini Pumpkin Donut Muffins are a fun spin on the classic recipe with pumpkin in the batter. It’s so perfect for fall.
TODAY IS PRICE’S BIRTHDAY!!!!!!!!!
We’re still in Raleigh enjoying this break in the routine. It’s so refreshing to be together in a new place while celebrating his birthday. We were in Chicago 2 years ago, when I surprised him for his 30th. Last year, we were in the Florida Keys, when we were babymooning and got engaged. We just love to do big birthdays and to get away! Woohoo!!
I’ve been loving Raleigh, and its surrounding suburbs. So many cute stores and we have had some amazing food. But the thing that I have been LOVING is the weather.
While it’s hot down here, fall is ramping up back in Boston, which is why I am bracing myself for the cold months ahead. While I hate the cold, I’m enjoying the refreshing smells, sights, and tastes that Autumn brings. That #1 taste is pumpkin!
Mini Pumpkin Donut Muffins
While Pumpkin Spice Lattes were released really early in August this year, I’ve manged to resist getting one. Out of principal I felt I that I needed to wait until the First Day of Fall… today!!!! I mean, they are amazing so it was hard to resist, but I wanted to enjoy something fun to celebrate Price’s birthday and the first day of fall.
Basically, I love all things pumpkin now. I will happily eat everything with pumpkin in it, especially for breakfast. These Mini Pumpkin Donut Muffins are the perfect breakfast if you love pumpkin and donuts. They also make a wonderful snack.
I adapted my irresistible Donut Muffins, to make this yummy pumpkin version. They have a fun fall flare to them with the addition of pumpkin puree and pumpkin pie spice mixed in.
These muffins are so dang good! I loved the pumpkin flavor from the pumpkin puree and pumpkin pie spice in the batter. And, of course, the cinnamon sugar mixture that coats them make them just like a donut. Imagine your favorite cake donut that is fresh from the fryer that has been dipped in a cinnamon sugar mixture… well now you have that right at home!
Besides the fact that they are so delicious, I love that they are easy to make. Plus, they take just about 30-35 minutes to make. That that point you can easily whip them up for breakfast for your family. They will be lulled awake from the heavenly smells from the kitchen.
Now, the one thing to note is that these scrumptious little muffins don’t have a great shelf life. Because of the buttery, sugary coating on the outside, they can’t hang around for too long. If they hand around too long, they get sorta dewy and sticky. Meh! I suggest that you only keep them for 1 day, in an air-tight container. You can stretch it a bit to 2, if you leave them some room and don’t crowd them in the container.
These Mini Pumpkin Donut Muffins are the perfect fall treat!! These are one of the many wonderful things you will love to enjoy this fall season. Embrace the ‘all the pumpkin things’ movement with these pumpkin muffin donuts. I won’t tell when you stuff a few of these babies in your mouth! LOL!
Can I use fresh pumpkin?
I have always preferred to use canned pumpkin because I 1) am lazy 2) like the consistent consistency. If you prefer to use fresh pumpkin, than try that! I just can’t tell you if you woul dhave to make any adjustments to this recipe for it. But I wish you luck because these donut muffins are awesome!
How long will these Mini Pumpkin Donut Muffins last?
Once they have completely cooled, I suggest storing them in an air-tight container for up to 2 days, MAX. After that the, the sugar coating gets a wet and sticky. Overall they have a pretty short shelf life, so plan on making them when you can share them soon after making them.
For the muffins
- 1 3/4 Cups all-purpose flour
- 2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 3/4 Teaspoon pumpkin pie spice
- 1 1/2 Cups sugar
- 1 Teaspoon vanilla extract
- 2 Large eggs
- 1/2 Cup vegetable oil
- 1 can pumpkin puree
For the coating
- 1/2 Cup unsalted butter, melted
- 1 1/2 Cups granulated sugar
- 2 Tablespoons cinnamon
- Preheat oven to 350. Lightly grease 48 mini muffin cups, set aside.
- In a medium sized bowl combine the flour, baking powder, salt and pumpkin pie spice and stir to combine. Set aside.
- In a large bowl combine pumpkin, vegetable oil, eggs, vanilla, and sugar and beat until smooth. Add the flour mixture and stir until just combined and smooth.
- Fill the mini muffin tins evenly, using about 1 1/4-1 1/2 tablespoons, and bake for 10-12 minutes, until toothpick comes out clean. Allow muffins to cool 2-3 minutes, until able to handle.
- While the muffins are cooling, melt he butter.
- Quickly dip the muffins in the butter to completely coat. Then, right into the cinnamon sugar mixture to completely coat. Place in a single layer to finish cooling.
Inspired by Lynsey Lou's
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 46mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 1g