Mini Pumpkin Donut Muffins

For 48 mini muffins, Mini Pumpkin Donut Muffins keeps the list centered on can, vanilla extract and ground cinnamon. Set aside about 31 minutes.

• Yield 48 mini muffins
• Ready in 31 minutes
• Prep 20 minutes
• Cook 11 minutes

Ingredients

Muffins

• 15-ounce can ( 425 g ) canned pumpkin puree
• ½ cup ( 106 g ) granulated sugar
• ½ cup ( 106 g ) packed light brown sugar
• ½ cup ( 113 g ) neutral-flavored oil or melted butter
• 2 large ( 100 g ) eggs
• 1 teaspoon vanilla extract
• 1 ¾ cups ( 249 g ) all-purpose or whole wheat flour
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

Topping

• 1 cup ( 212 g ) granulated sugar
• 1 tablespoon ground cinnamon
• ½ cup ( 113 g ) melted butter

Instructions

1. Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
2. For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
3. Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
4. Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
5. Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. Remove the muffins from the tin and let cool completely on a cooling rack.
6. For the topping, whisk together the sugar and cinnamon.
7. Dip the top of each muffin in the melted butter followed by the cinnamon and sugar. (Roll the top of the muffin around a second time in the cinnamon and sugar for a thicker coating, if desired.)

Leave the muffins in the tin for a few minutes, then tip them onto a rack.