Let's play a game. Touch your nose with your right hand if you remember the Mini Donut Muffins Beck and I made last year. Need a reminder?
Heck, even if you don't remember the Mini Donut Muffins and are too lazy to click through the link above, touch your nose anyway. Everyone can play this game.
Go on. Right hand to nose.
Now, keeping your right hand where it is, touch your right ear with your left hand if you like pumpkin.
Now, extend your right arm out in front of you if you think the combination of Mini Donut Muffins plus pumpkin would be superb.
Yes. I know this particular move is a bit harder. Channel your inner pretzel. You can do it. Right arm out in front of you.
Now wave your right arm up and down and make a noise like an elephant.
No, of course I wasn't trying to make you look like a fool! I was only trying to make you look like an elephant :-) Please don't blame me--these Pumpkin Donut Muffins I made on my vacation make me do strange things.
Things like playing Twister on my parents' new multi-colored rug, eating oddly-flavored jelly beans, painting farm animals on tiny ceramic bowls, and measuring dry ingredients for baked goods very late at night after everyone else has gone to bed...
...and apparently making other people act like circus animals. I really have no idea where that whole elephant thing came from. But really, these are bite-sized donuts, plus pumpkin, coated in butter and cinnamon and sugar. Does it get any better than that?
It's enough to make anyone go a little elephant.
Pumpkin Donut Muffins
Adapted from Blue Eyed Bakers
Makes 24 mini muffins
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
1/3 cup sugar
1 1/2 tablespoons cinnamon
1. Preheat oven 350 F. Spray 24 mini muffin cups with cooking spray and set aside.
2. In a bowl, mix flour, baking powder, salt and spices together and set aside.
3. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
4. Fill each muffin cup with the batter. Muffin wells will be pretty full but not overflowing. Bake for 10-12 minutes, until muffins spring back when gently pressed. Let muffins cool in pans for one minute, then tip on their sides so the bottoms don't steam. After a few minutes, transfer muffins to wire racks.
5. While the muffins are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), dip tops in melted butter, then in cinnamon-sugar mixture. Serve immediately.
*Note: If you're not going to serve the muffins immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy. Or, use a pastry brush to brush on butter instead of dipping muffins in butter in order to use less butter.