Pumpkin Spice Doughnut Hole Muffins (Print Version)
# Ingredients:
01 -
1 3/4 cups all-purpose flour.
02 -
1/2 cup granulated sugar.
03 -
1/4 cup brown sugar, packed.
04 -
1 teaspoon baking powder.
05 -
1/2 teaspoon baking soda.
06 -
1/2 teaspoon salt.
07 -
1 teaspoon ground cinnamon.
08 -
1/2 teaspoon ground nutmeg.
09 -
1/4 teaspoon ground ginger.
10 -
1/4 cup unsalted butter, melted.
11 -
1/2 cup pumpkin puree.
12 -
1/4 cup vegetable oil.
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1/4 cup milk.
14 -
1 large egg.
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1 teaspoon vanilla extract.
16 -
1/4 cup melted butter (for topping).
17 -
1/2 cup granulated sugar (for topping).
18 -
1 teaspoon ground cinnamon (for topping).
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
02 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 -
In another bowl, mix pumpkin puree, melted butter, oil, milk, egg, and vanilla extract until smooth.
04 -
Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
05 -
Fill the mini muffin cups about 2/3 full with the batter.
06 -
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
07 -
While the muffins cool slightly, prepare the topping by mixing cinnamon and sugar in a small bowl.
08 -
Dip the warm muffins in melted butter, then roll them in the cinnamon-sugar mixture.
# Notes:
01 -
These muffins are best enjoyed warm, but you can reheat them in the microwave for a few seconds.
02 -
Store any leftovers in an airtight container to keep them soft and delicious!.