Though the calendar indicates fall is upon us, the weather here in the South still feels like Summer. In the Eggshells Kitchen, we are trying to WILL the weather to turn by celebrating the season with a little pumpkin spice baking. We found the recipe over at Old House to New Home and enjoyed making the store smell like fall!! These Pumpkin Spice Donut Muffins are sure to please your family, friends and coworkers....or enjoy them all yourself, the temptation is real!
Preheat your oven to 350 degrees and grease a mini muffin pan. Whisk together your dry ingredients: flour, baking powder, salt, cinnamon ,and pumpkin pie spice. In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, vanilla and milk until well combined. I recommend mixing after each ingredient added to get the smoothest consistency. Mix the wet ingredients in to the dry until the lumps are gone.
Fill mini muffin cups to the top and bake 10-12 minutes or until a toothpick comes out clean. Having the full cup allows them to rise to the rounded top to really resemble little pumpkin donut holes. While those are baking, melt your butter and in a separate bowl, make your cinnamon, sugar, and pumpkin spice mix to cover the muffins.
Remove donuts from the oven and then remove from the muffin tin to cool.
Let them cool for a few minutes until they are warm and then roll in the melted butter. 
Roll the buttered muffin in your prepared cinnamon sugar mixture. Make sure to coat all sides, then return to cooling rack.
If you are making them for later, wait to butter and cinnamon sugar them so the topping doesn't melt and change texture. We were feeling neighborly, so we finished them all and then shared the love with all of our retail friends. Here's hoping you choose to share love from your kitchen and make these soon!
Pumpkin Spice Donut Muffins
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30 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
Instructions
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Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.
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Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
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In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, vanilla, and milk until well combined. Mix wet ingredients into the dry ingredients until no lumps remain.
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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.
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While they cook, melt butter in a microwave safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.
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Remove donuts from oven and then remove from muffin tin. Let cool for a few minutes until they are warm, but not hot, to the touch and then roll the muffin in the butter. While holding the muffin over the cinnamon sugar bowl, spoon sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
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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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Enjoy!