Pumpkin Donut Muffins

Yield: 24-30 mini muffins

Ingredients

For the muffins:
    • 1/4 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
    • 1 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp kosher salt
    • 1/2 tsp allspice
    • 1/2 tsp ground cinnamon
For the topping:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon. 
  2. Fill cavities of a greased mini muffin pan about half full (I use a metal 1Tbsp scoop). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.
  3. Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter.
  4. Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
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