The Pioneer Woman Tasty Kitchen
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Mini Pumpkin Ginger Donut Muffins

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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24
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Description

So easy to throw together and they are pop-‘em-all-in-your-mouth addicting!

Ingredients

  • FOR THE MUFFINS:
  • 1-¾ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • ½ teaspoons Ginger
  • ⅓ cups Canola Oil
  • ½ cups Packed Brown Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cups Canned Pumpkin Puree
  • ½ cups Milk
  • FOR THE COATING:
  • ¼ cups Butter, Melted
  • ½ cups Granulated Sugar
  • 1-½ Tablespoon Ground Cinnamon

Preparation

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.

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3 Reviews

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laur on 11.20.2016

These were fantastic! I accidentally used organic pumpkin pie filling instead of plain pumpkin and they were still great :) Mine took slightly longer to cook (around 17 mins) but could have been from my mistake.

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tampabuckeye on 5.18.2013

These are absolutely fantastic. I think I could eat a dozen at one sitting! I will definitely be making these again, though maybe not for company. I’d have to double the recipe if we had to share…

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AshliA on 11.24.2011

OH MY….there are no words for these! Absolutely fantastic and made a great Thanksgiving morning treat!!! Delicious!

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