Mini Pumpkin Ginger Donut Muffins

Preheat oven to 350F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and ginger. Set aside.

In a separate large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and mix just until combined.

Divide batter among muffin cups and bake for 10-12 minutes, until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl (you can do this in the microwave for 30 seconds or more if needed) and combine granulated sugar and cinnamon in another bowl.

When they are done, remove muffins from oven and cool for 2 minutes, or until you can tolerate touching them. Dip each muffin top in melted butter, then dip in cinnamon sugar to coat. (You can dip and coat the whole thing if you don’t mind getting your fingers a little dirty and really want a donut experience!)

These are best served warm, as storing them makes the coating get a little soggy. And I said 24 servings because it makes 24 mini muffins, but really, this makes maybe…4 servings. Maybe. If you’re good at sharing.