The recipe came from A Step in the Journey blog. The blogger says it makes 40 mini muffins but my yield was less but then I used a 2 tablespoon capacity silicon muffin pan. I also needed about 1 tablespoon more melted butter for dipping the muffins/cakes. Both adjustments are included in the recipe that follows.
Pumpkin Spice Donut Muffins/Cakes Yields 28 mini muffins (made with a 2 tablespoon capacity scoop)
|
1¾ cups of all-purpose flour
 |
| I recommend a fill and push adjustable measuring cup for solids such as pumpkin. |
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground
nutmeg
½ teaspoon of pumpkin spice (to make your own, see the
instructions that follow)
½ cup vegetable
(canola) oil
½ cup packed brown sugar
1 egg
½ teaspoon vanilla
½ cup milk
Donut Coating:
½ cup granulated sugar
2 tablespoons ground
cinnamon
About 5 tablespoons of
butter
Preheat the oven at 350°. Thoroughly grease mini muffin
tins.
For the Batter:
- Whisk together the flour, baking powder, salt, cinnamon,
nutmeg, and pumpkin spice.
- In a separate bowl mix the pumpkin, vegetable oil, brown
sugar, egg, milk, and vanilla.
- Combine all ingredients and mix together to create donut
hole batter.
- Spoon or scoop the batter evenly into prepared muffin tins/pans. I used a 2 tablespoon capacity spoon.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center of a donut hole comes out clean.
- Allow muffins to cool for about 2 minutes.
The silicon mini muffin pan allows for easy release of each and every muffin.
For the Coating:
- In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar.
- Dip the donut hole muffins in the butter and then roll around
each entire muffin in cinnamon-sugar
mixture.
 |
| Although they'd be yummy for breakfast, I served them as a dessert offering, stacked on a pedestal plate with a candle in the center. |
 |
| Light the candle for a birthday celebration . . . Happy Birthday Mary! |
For more homemade mixes go to
the Mixes tab on this blog.
Recipe without photos . . .
Pumpkin Spice Donut Muffins/Cakes Yields 28 mini muffins (made with a 2 tablespoon capacity scoop)
|
Donut Holes Batter:
1¾ cups of all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon of pumpkin spice (to make your own, see the instructions that follow)
6 oz. (equivalent to ¾ cup) of pumpkin puree (plain without added spices & sugar) or
½ cup vegetable (canola) oil
½ cup packed brown sugar
1 egg
½ teaspoon vanilla
½ cup milk
Donut Coating:
½ cup granulated sugar
2 tablespoons ground cinnamon
About 5 tablespoons of butter
Preheat the oven at 350°. Thoroughly grease mini muffin tins.
For the Batter:
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
- In a separate bowl mix the pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla.
- Combine all ingredients and mix together to create donut hole batter.
- Spoon or scoop the batter evenly into prepared muffin tins/pans. I used a 2 tablespoon capacity spoon.
- Bake for 10 to 12 minutes or until a toothpick inserted into the center of a donut hole comes out clean.
- Allow muffins to cool for about 2 minutes.
For the Coating:
- In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar.
- Dip the donut hole muffins in the butter and then roll around each entire muffin in cinnamon-sugar mixture.
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