Mini Pumpkin Muffins

These mini pumpkin muffins are tender and loaded with pumpkin spice. We dunk them in melted butter and coat them i ncinnamon and sugar so they get that same crackly exterior that a pumpkin donut has.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 13

Total Time 28

Servings

Calories 44kcal

Author Karly Campbell

Ingredients

For the muffins:

1/3 cup butter softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt

For the topping:

1/4 cup melted butter
1/2 cup sugar
1 tablespoon cinnamon

Instructions

Pre-heat oven to 350 degrees.
Cream together butter and sugars until creamy.
Beat in pumpkin, buttermilk, and eggs.
Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
Grease a mini muffin tin and fill muffin wells ¾ of the way full.
Bake for 13 minutes or until a tester comes out clean and the tops spring back when gently pressed.
Let muffins cool for 10 minutes before removing from the pan.
Combine the cinnamon and sugar in a small bowl.
Dip each muffin first into the butter and then into the cinnamon sugar mixture.

Notes

If you don't have a mini muffin tin, you can use a regular sized muffin tin and increase the bake time accordingly.

These also work well in a donut pan and make cute baked pumpkin donuts.

If you'd like to skip the cinnamon sugar topping, you might consider tossing a few chocolate chips into the batter to sweeten the muffins up a bit.

Nutrition