Servings: 14-16 serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
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.
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
- 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
- Preheat oven to 350°F. Line mini muffin pans with liners or grease them well.
- In a large bowl, whisk the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl whisk the melted butter, sugar and molasses. Whisk in the egg then add the vanilla, pumpkin and milk.
- Add wet ingredients into the dry and stir gently until just combined.
- Spoon batter into the muffin tins.
- Bake for 10-12 minutes, or until the tops spring back when lightly pressed.
For the cinnamon sugar coating:
- Stir together the cinnamon and sugar.
- When the muffins have cooled dip the tops first in the melted butter then in the cinnamon sugar mixture.
- Set on a rack to dry.
- Best eaten within a couple of days, especially after dipping.
One more thing…
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