Best Pumpkin Spiced Donut Hole Mini Muffins Recipes

Pumpkin Doughnut Muffins image

Provided by Martha Stewart

Time 1h

Yield Makes 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g

Pumpkin Spice Donut Holes Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Desserts

Yield 8 servings

Number Of Ingredients 11

2 cups flour
¾ cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 ¼ cups pumpkin puree
1 egg
2 tablespoons melted butter
oil, for frying
¾ cup sugar
3 tablespoons pumpkin pie spice

Steps:

Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
In a separate bowl, mix together pumpkin puree, egg, and butter.
Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
Heat oil in a frying pan to 325˚F (160˚C).
While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams

Pumpkin Spiced Donut Hole Mini Muffins image

Provided by Jill Hanses

Categories Muffins

Number Of Ingredients 16

1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/3 c vegetable oil
1/2 c brown sugar
1 egg
1 tsp vanilla extract
3/4 c canned pumpkin (not pie filling)
1/2 c milk
1/2 c (1 stick) butter, melted
2/3 c granulated sugar
2 Tbsp cinnamon

Steps:

1. Preheat oven to 350 degrees. Spray or line mini muffin pan.
2. Pull out two large bowls. In one bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
3. In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined by hand. (Not necessary to use a mixer!)
4. Add dry ingredients to the wet ingredients, and mix until just combined - do not over mix!
5. Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop). I had enough batter left to make four more.
6. Bake 10-12 minutes, or until toothpick comes out clean.
7. While the muffins bake, prepare the final coating. Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. (When making again, I will cut this recipe for the cinnamon/sugar coating, including butter, in half. It made way too much!)
8. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin top in the melted butter, then dip in cinnamon/sugar to coat. If you did not use paper liners, you can dunk the whole muffin in the melted butter, and roll in the cinnamon/sugar mix for a more donut feel!

Pumpkin Spice Doughnut Muffins image

Provided by Miranda Roderick

Categories Muffins

Time 55m

Number Of Ingredients 16

Steps:

1. Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
2. Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
3. Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
4. On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
5. Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
6. Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
7. *To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.