Pumpkin Spiced Donut Hole Mini Muffins Recipes

PUMPKIN SPICED DONUT HOLE MINI MUFFINS

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

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.