Cinnamon Pumpkin Doughnut Muffins

Cinnamon Pumpkin Doughnut Muffins (A Little Bit Crunchy A Little Bit Rock and Roll)


1/2 cup unsalted butter, softened

1/2 cup sugar

1 egg

1 1/2 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 cup canned pumpkin

1/2 cup milk

For rolling the muffins:

1/2 cup unsalted butter, melted

1 cup sugar mixed with 2 tablespoon cinnamon


1. Preheat the oven to 350 degrees F. Grease a mini muffin pan.

2. In a medium sized bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.  Set aside.

3. In a small bowl, mix together the milk and pumpkin.  Set aside.

4. In a large mixing bowl, beat the softened butter and 1/2 cup of sugar together until light and fluffy.  Add the egg and continue mixing.

5. Add the dry ingredients gradually, alternating with the pumpkin/milk mixture.

6. Fill the prepared muffin cups to about 3/4 full and bake for about 20 minutes.

7. Cool for a few minutes on a cooling rack.  When cool enough to handle, roll in the melted butter and then in the cinnamon/sugar mixture.

Makes about 30 mini muffins.