I know what you’re thinking: are they doughnuts or are they muffins? Well, they are a little bit of both! The taste of a doughnut with the moist texture of a muffin, and just a bit healthier because they are baked and not fried in hot oil. So good. So cute. How could anyone resist!? Here’s how to make them:
(makes about 4 dozen)
– 3 eggs
– 1/2 cup canola oil
– 1 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 1/2 cup canned pumpkin
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp ground ginger
– 1/4 tsp ground clove
– 2 tsp salt
– 1 1/2 tsp baking powder
– 1 3/4 cup flour
– super fine sugar and more cinnamon for coating
Preheat oven to 350° F.
Place all ingredients except flour into a large mixing bowl and stir until well combined. Make sure no lumps of brown sugar remain. Add in flour, and stir until just combined.
Spray a mini muffin tray with non-stick baking spray, then spoon your batter by rounded tablespoons to fill each cup. You’ll want them to be about 2/3 of the way full. Place them on the top rack of the oven and bake for 15 minutes.
While your first batch is baking away, mix up some cinnamon sugar coating in a large ziplock bag. Aim for roughly a 3:1 mixture of super fine sugar to cinnamon, but there’s no need to be precise.
Remove muffin tray from the oven and allow to cool for a minute or two in the pan before dumping onto a wire cooling rack. They almost look like doughnut holes! Just a little less spherical.
While they are still warm, toss them in your bag of cinnamon sugar about 4 or 5 at a time and shake shake shake!
This is one of the easiest and tastiest pumpkin recipes I have tried so far! Be sure to sample a few while they are fresh and warm. I think they are best served aside a cold glass of milk or apple cider! Happy pumpkin season!
Recipe adapted from King Arthur Flour.