Mini Pumpkin Donut Muffins
These mini muffins are perfect as a snack or breakfast.
Servings: 10 to 12
Calories: 251kcal
Ingredients
- 2 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ canola oil
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon 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 teaspoon ground cinnamon
Instructions
- 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. 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 brush the rest of the muffin with butter. Roll into the cinnamon sugar mix. Repeat until all muffins are dipped.
- Makes 30 to 36 muffins.
Nutrition
Calories: 251kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 263mg | Potassium: 137mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3045IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 1.6mg