PUMPKIN DOUGHNUT HOLE MUFFINS

PUMPKIN DOUGHNUT HOLE MUFFINS
Pumpkin pie, apple cider, apple butter, squash, soup, and smoky pork sandwiches have all made it to our tables and palates in recent days.  Fall is here.  Up and down temperatures combined with rainy days, falling leaves, and waning gardens have brought us to the need for comfort food.  The warm rays of the sun have given way to the warmth of our food and the comforts indoors.  Enjoy the best Fall has to offer including these delicious muffins Olivia discovered and made.  Brew a cup of hot tea or pour a nice glass of cider and enjoy these tasty morsels.
-Nanette

PUMPKIN DOUGHNUT HOLE MUFFINS

Pumpkin, cinnamon and sugar make a delicious combo in these cute mini muffins.

(Recipe originally from Glorious Treats)

Yield: 24 mini muffins

INGREDIENTS:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated if possible)
1/2 teaspoon allspice
1/8 teaspoon cloves

1/3 cup oil (vegetable, olive, etc)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating-
1/2 cup (1 stick) butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

DIRECTIONS:

Preheat oven to 350*F.
Spray a mini muffin pan generously with cooking spray.

Pull out two large bowls.
In one bowl, whisk the flour, baking powder, salt and spices.

In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined.

Add dry ingredients to the wet ingredients, and mix until just combined (do not over mix).

Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop).

Bake 10-12 minutes, or until toothpick comes out clean.

While the muffins bake, prepare the final coating.

Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. You will likely not use all of the butter, or cinnamon/sugar but this amount makes them easy to dip.