These little bites of delicious are made using a mini muffin pan, which I have been dying to use because I love little treats. I also love cakey donuts. This combines that love into bite sized portions. Of course that doesn't necessarily help when you eat 10 of them.
I made in the afternoon and brought them with us to my sister-in-laws for dinner at her new house. This meant that I could pawn most of them off on her, so I didn't have to consume 10 or more.
I love baking, but I just can not possibly consume everything I bake. And my husband isn't big on baked things....he's more a chips and ice cream junkie. He did like these though and required that we take a few home with us for later. I'm sure you'll have no problem getting rid of these. They are too good.
For the Donuts
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin
- 1/2 cup low-fat milk
- 1 stick of unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
- In a medium bowl, combine flour, baking powder, salt and spices.
- In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined...no over mixing.
- Divide batter evenly among muffin cups.
- Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- After the muffins have baked, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Allow muffins to cool for a few minutes before applying the topping.
- Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Adapted from Craving Chronicles