October 23, 2012

Mini Pumpkin Muffins

Okay, for the record, this recipe was a recipe for baked doughnuts, but I don't have a doughnut pan, so it turned into muffins.  The consistency did not even look like it turned out the same as the doughnuts, and I'm not really sure what I did to make it that way, but they were still delicious!!!  These were gobbled up really fast! 

Mini Pumpkin Muffins Recipe
Original Recipe HERE 

For Donuts:

 1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:

 1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

1.  Preheat oven 350 F.  Grease muffin tin, or line with wrappers and set aside.

2. In a bowl, mix flour, baking powder, salt and spices together and set aside.

3. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

4. Fill muffin tin with the batter - should be fairly full, but not overflowing. Bake for 10 -12 minutes, until muffins spring back when gently pressed or you can do the tooth pick test.  Put muffins onto a wire rack and allow to cool for a few minutes.

5. While the muffins are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When muffins are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.

*Note: If you're not going to serve the muffins immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

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