Pumpkin Spice Donut Muffins

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Hi PinkWhen readers! I am so excited to be here! I feel so honored to be a new monthly contributor at PinkWhen and I can’t wait to share some of my recipes with you all! If you are looking for more recipes or crafts, I hope you stop over at my blog Old House to New Home.

I am one of those (sometimes annoyingly so) people that absolutely love fall. I love the weather, the holidays it brings, and most especially, the food! Give me a pumpkin or apple dessert and I am a happy girl. So when deciding what to make for you all, I knew I wanted to stick with the fall theme, and nothing is more fall than pumpkin.

Once I narrowed it down to something pumpkin, deciding on donuts was not a hard decision! When I was pregnant with my daughter two years ago, I became obsessed with donuts. I had my husband running to the store for donuts all the time! Despite my love for them,  I have never attempted to make donuts homemade, and boy, was I missing out!

I love this recipe because it is a hybrid between donuts and muffins and since there is no yeast involved, anyone can make these and in a short period of time! I whipped these out during nap time today and still had time to clean up! Better yet, these don’t require a donut pan or frying, they just bake up deliciously in a mini muffin pan!

Try these for your next Saturday breakfast or if you want to take a special treat in for your co-workers…they surely won’t be disappointed!

Pumpkin Spice Donut Muffins

Adapted from: A Step In The Journey

Makes 30 mini donuts

Ingredients:

1 3/4 cups flour

2 tsp. baking powder

1/2  tsp. salt

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 cup canola oil

1/2 cup brown sugar, packed

1 egg

6 oz. pumpkin puree

1/2 cup milk

1 tsp. vanilla extract

For the topping:

1/2 stick butter, melted

1 cup sugar

2 tsp. cinnamon

1 tsp. pumpkin spice

Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix wet ingredients into the dry ingredients until no lumps remain. Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch.

While they cook, melt butter in a microwave safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.

These are so good you are going to want to eat them all straight from the oven, but if you are making them for a future date, I recommend waiting to cinnamon and sugar them until right before you serve them. The cinnamon and sugar ¨melts” over time into more of a glaze and the donuts lose their crispness. They still taste delicious, but the texture will be different.

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