PUMPKIN SPICED DONUT HOLE MINI MUFFINS

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!