Description
Nostalgic pumpkin spice doughnut hole muffins bring autumn’s warmth to your kitchen, dancing with cinnamon and nutmeg. Sweet miniature bites invite weekend baking adventures and comfort that connects families around delicious homemade treats.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/4 cup (60 milliliters / 2 fluid ounces) unsalted butter, melted
- 1/2 cup (120 grams) pumpkin puree
- 1/4 cup (60 milliliters / 2 fluid ounces) vegetable oil
- 1/4 cup (60 milliliters / 2 fluid ounces) milk
- 1 large egg
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup (60 milliliters / 2 fluid ounces) melted butter
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the oven at 350°F (175°C) and thoroughly coat a mini muffin pan with non-stick spray or butter.
- In a spacious mixing bowl, thoroughly blend all dry components including flour, sugars, leavening agents, salt, and warm spices using a whisk to eliminate any potential lumps.
- Create a separate mixture of liquid ingredients, whisking pumpkin puree, melted butter, oil, milk, egg, and vanilla until achieving a smooth, uniform consistency.
- Gently fold the liquid mixture into the dry ingredients, stirring minimally to prevent overmixing and maintain a tender texture.
- Distribute the batter evenly into mini muffin cavities, filling each approximately two-thirds full to allow proper rising.
- Transfer the pan to the preheated oven and bake for 10-12 minutes, checking doneness by inserting a toothpick that should emerge clean with minimal crumbs.
- While muffins are cooling, create a coating by combining ground cinnamon and granulated sugar in a shallow dish.
- Once muffins are warm but not scalding, briefly dip each into melted butter, then immediately roll in the spiced sugar mixture to create a delectable outer layer.
Notes
- Select fresh, high-quality pumpkin puree for the most vibrant autumn flavor and smooth texture.
- Avoid overmixing the batter to prevent tough, dense muffin holes that lose their delicate crumb.
- Use room temperature ingredients to ensure even mixing and consistent baking results.
- Swap whole wheat flour for all-purpose flour to boost nutritional value and add a nutty undertone.
- Create a gluten-free version by substituting all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Reduce sugar content by using alternative sweeteners like maple syrup or stevia for a lighter, healthier option.
- Make these muffins dairy-free by replacing milk and butter with plant-based alternatives like almond milk and coconut oil.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 10 g
- Sodium: 112 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg