I made these awhile back and have been meaning to tell you about them in case you had pumpkin languishing in your fridge looking for an outlet, but it’s taken me so long to post them you’ve probably used it all by now and will have to open a new can and start the whole cycle of endless pumpkin recipes all over again! Good thing pumpkin is the stuff dreams are made of.
I’m calling these muffins because they’re made in a mini muffin tin, but make no mistake, these definitely qualify as treats.
A cross between a mini muffin and a mini donut, these really are the best of both worlds. They taste best fresh out of the oven or off the cooling racks…some of the sugar will soak in during storage and you lose the grit factor that makes them so delightful. If you’re thinking of a donut shop run, I highly recommend making these instead – definitely healthier, and I’d say tastier too!
If you do want to eat them for breakfast and have a problem with your breakfast being dipped in butter and rolled in sugar, these are tasty, moist little pumpkin muffins even without the coating. I imagine they would make delicious regular-sized muffins too, dipped and coated or not.
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
- ⅓ cup canola oil
- ½ cup brown sugar, lightly packed
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup milk
- COATING:
- ¼ cup butter, melted
- ½ cup granulated sugar
- 1½ Tbsp cinnamon
- Preheat oven to 350 degrees Fahrenheit. Spray a 24-cup mini muffin tin with baking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ginger. In a separate, larger bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and mix just until combined.
- Divide batter among muffin cups and bake for 10-12 minutes, until a toothpick comes out clean - they will not really brown.
- While the muffins bake, melt butter in one bowl and combine sugar and cinnamon in another. Remove muffins from oven and cool for 2 minutes, or until you can tolerate touching them. Dip each muffin top in melted butter, then dip in cinnamon sugar to coat. (You can dip and coat the whole thing if you don't mind getting your fingers a little dirty.)
- Best served warm!
Recipe adapted from The Craving Chronicles, via Two Peas and Their Pod
Just made these with my leftover pumpkin puree and I can’t stop eating them!! They are so moist and perfectly spiced. Thanks for sharing!
I’m into doughnuts lately, but heating up a fryer full of oil isn’t something I like to do every weekend. These look awesome! Can’t wait to try!
These look so good! I’ve marked them on at least three different sites and you are tempting me to make them all over again!
SOOOO delicious looking!
Loved them on Maria’s site, love them even more on yours! Looks delicious!
Hello Ladies! I have been following your blog for a bit now, and love it! I look forward to all your new posts.
On another note, I made these muffins today, and now have a problem! How do you stop from eating them all at once! They are delicious!!!! Between me and the kids, we could have them gone in 5 min! lol. Thanks for the recipie! Much enjoyed!
Thanks so much for the kind note!! We always love to hear that people are enjoying the blog and actually trying the recipes…sorry I don’t have a solution to your problem though, we have the exact same problem :) But I figure aside from the coating these are legitimately healthy so it’s ok to gobble them up :)
Hilarious…I was just looking at these this morning thinking that I needed to give them a try. They look amazing!