Pumpkin Donut Muffins

For the Donuts:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoons ground cloves
  • 1/3 cup canola oil
  • 1/2 cup light brown sugar
  • 2 tbsp maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin
  • 1/2 cup milk

For the Coating:

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

Preheat oven 350°F. Spray a mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves. In a separate, large bowl whisk together oil, brown sugar, maple syrup, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Fill muffin cups about 2/3 full with batter. Bake for 10-12 minutes or until lightly browned around the sides.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Makes 36. Adapted From Two Peas and their Pod

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