Sugar-Dipped Mini Pumpkin Muffins

Servings: 14-16 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I like to call these doughnut-muffins because, although this is very much a muffin recipe, the cinnamon sugar topping makes the muffins taste like old fashioned sugar doughnuts. It dresses them up in such a simple way and makes these muffins a lot more appealing, especially to my kids.

I have a soft spot for old fashioned doughnuts. Even as a child they were my favourite — I was crazy about the texture and the slight crunch of the sugar coating. Fancy yeasted doughnuts never felt authentic to me.

Cinnamon sugar dipped mini pumpkin muffins, mini muffins that taste like doughnuts

I was lucky that my mom would make homemade doughnuts from time to time. My husband’s aunt had a great talent for making old fashioned doughnuts too and every time she heard we were coming for a visit she’s start cooking. We got to watch her make them one time, before she had a deep fryer. It’s like she was one with her vat of Crisco, knowing when it was just the right temperature for frying. No thermometer necessary.

I have never attempted old fashioned doughnuts so these sugar-dipped pumpkin muffins are my stand-in.

They’re yummy and not too sweet. Best eaten within a couple of days, especially after dipping.

Sugar-Dipped Mini Pumpkin Muffin Recipe

Adapted from Sally’s Baking Addiction

Makes 16 mini muffins

Ingredients:

  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk

Cinnamon Sugar Coating

  • 2 Tbsp butter, melted
  • ¼ cup sugar
  • 1 Tbsp cinnamon

Instructions:

  1. Preheat oven to 350°F. Line mini muffin pans with liners or grease them well.
  2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  3. In another bowl whisk the melted butter, sugar and molasses. Whisk in the egg then add the vanilla, pumpkin and milk.
  4. Add wet ingredients into the dry and stir gently until just combined.
  5. Spoon batter into the muffin tins.
  6. Bake for 10-12 minutes, or until the tops spring back when lightly pressed.

For the cinnamon sugar coating:

  1. Stir together the cinnamon and sugar.
  2. When the muffins have cooled dip the tops first in the melted butter then in the cinnamon sugar mixture.
  3. Set on a rack to dry.
  4. Best eaten within a couple of days, especially after dipping.

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