Mini Pumpkin Ginger Donut Muffins
Recipe type: Dessert; Snack
Total time: 
Serves: 24
Like a mini donut, these soft, moist pumpkin muffins are rolled in butter and cinnamon sugar while warm for a perfect fall treat.
  • 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
  • ¼ cup butter, melted
  • ½ cup granulated sugar
  • 1½ Tbsp cinnamon
  1. Preheat oven to 350 degrees Fahrenheit. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. 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.
  3. Divide batter among muffin cups and bake for 10-12 minutes, until a toothpick comes out clean - they will not really brown.
  4. 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.)
  5. Best served warm!
Recipe by Hidden Ponies at