If you like cake donuts, you will love these mini pumpkin donut muffins. They taste like the cider donuts I get from my local farm bakery. Springdale Farms is near my house and they have the best doughnuts. I can't resist driving by and stopping in for a quick dozen. They are terrific with a cup of coffee or tea.
These donut muffins are baked and not fried like typical cider donuts are. But they are rolled in butter and cinnamon sugar making them super delicious. I love that they are small and just two or three bites. Of course, you need to eat more than one!
Equipment Needed to make Mini Donut Muffins
Mini muffin pan - I use a mini muffin pan so that these muffins turn out more like a donut hole than a regular muffin. I only fill the muffin cup ½ way so there is no big muffin top and they are slightly rounded.
Cookie Scoop - This is the best tool to fill the muffin cups. It's easy to do and eliminates any mess.
Mini Pumpkin Donut Muffins
- 2 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ canola oil
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup buttermilk
- For the topping:
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
- In a medium size bowl, mix together flour, salt, baking powder, baking soda and cinnamon.
- In another medium size bowl, beat together oil, sugar, egg, vanilla, pumpkin and buttermilk. Mix well.
- Slowly add the flour mixture to blend well. Do not over mix.
- Fill cavities of a greased mini muffin pan about half full. Bake in a 375 degree F oven for 10 to 12 or until muffins are golden brown and a toothpick inserted comes out clean. Remove and cool on wire rack.
- Meanwhile, mix together sugar and cinnamon in a small bowl. In a separate bowl, melt butter in the microwave.
- Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped.
- Makes 30 to 36 muffins.