Description
These Mini Cinnamon Sugar Pumpkin Donut Muffins are a delightful fall treat combining the rich flavor of pumpkin with warm cinnamon sugar. Soft, moist, and perfectly spiced, they’re bite-sized and coated with a crunchy cinnamon sugar topping, making them irresistible as a breakfast treat or snack.
Ingredients
Batter Ingredients
- ¾ cup (180ml) pure pumpkin puree
- ½ cup (110g) packed light brown sugar
- 1 large egg, at room temperature
- ¼ cup (60ml) sunflower oil or other neutral liquid oil
- ½ teaspoon (5ml) pure vanilla extract
- 1 ¼ cups (180g) all-purpose flour
- ¾ teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60ml) whole milk
Cinnamon Sugar Coating
- ⅓ cup (65g) granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons (42g) unsalted butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 24-count mini muffin pan with nonstick spray or grease it gently with soft butter to prevent sticking. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate medium bowl, whisk the pumpkin puree, packed brown sugar, egg, sunflower oil, and vanilla extract until smooth and well blended.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula to hydrate the dry ingredients; the batter will be lumpy and thick. Add the milk and fold gently until just combined. Be careful not to over-mix, as this will keep your muffins tender.
- Fill muffin cups: Use a 1.25-ounce cookie scoop or two spoons to evenly distribute the batter among all 24 mini muffin cups, filling them to the top.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 10 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Remove the pan from the oven and transfer it to a wire rack. Let the muffins cool for about 20 minutes until they are nearly completely cool. Use a small offset spatula if needed to gently loosen the muffins from the pan.
- Prepare cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon until well combined.
- Coat the muffins: Lightly brush each muffin with melted butter, then roll the muffin around in the cinnamon sugar mixture until it is evenly and generously coated. Repeat for all muffins.
- Serve and store: Enjoy these muffins best on the same day for fresh, crunchy cinnamon sugar topping. Store leftovers loosely covered at room temperature for up to 1 day or refrigerate for longer storage, allowing airflow to prevent the coating from becoming wet.
Notes
- For best texture, do not over-mix the batter; some lumps are okay.
- Use an offset spatula to gently remove the muffins from the pan without breaking.
- You can substitute sunflower oil with any neutral oil like canola or vegetable oil.
- Ensure the egg is at room temperature for better batter consistency.
- To keep the cinnamon sugar crunchy, store muffins loosely covered to allow airflow.
- These mini muffins are perfect for sharing and easy to portion control.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
