Mini Cinnamon Sugar Pumpkin Donut Muffins
Delight in these moist pumpkin muffin donuts coated with cinnamon sugar, perfect for a quick treat or breakfast.
Ingredients
Dry ingredients
- 180 ml pure pumpkin puree
- 110 g packed light brown sugar
- 1 large egg (at room temperature)
- 60 ml sunflower oil (or other neutral liquid oil)
- 5 ml pure vanilla extract
- 180 g all-purpose flour
- 3.75 g pumpkin pie spice
- 3.75 g baking powder
- 1.25 g baking soda
- 1.25 g salt
- 60 ml whole milk
- 65 g granulated sugar
- 1 tsp ground cinnamon
- 42 g unsalted butter (melted)
Instructions
- Preheat oven to 350°F and prepare a mini muffin pan.
- Mix dry ingredients in a large bowl; whisk to combine.
- Whisk wet ingredients in a separate bowl, then combine with dry, folding until just mixed. Add milk and fold gently.
- Divide batter into muffin cups and bake for 10-15 minutes. Cool on a wire rack.
- Mix cinnamon and sugar. Brush muffins with melted butter, then roll in cinnamon sugar.
Notes
Enjoy the muffins fresh for the best cinnamon sugar crunch.