Last weekend, a few of us threw a baby shower for one of our friends who is due in December. Everyone brought a brunch dish to share. I made three different kinds of muffins, vegan banana chocolate chip, Jessica’s graham cracker chocolate chip muffins, and baked cinnamon & sugar pumpkin donut holes (muffins).
I made the donut hole muffins because the mom-to-be is a donut fanatic. I wish I had taken extra time to get better pictures of these beauties. They’re totally delicious and disappeared in a flash! I used a recipe from the comfort of cooking which was adapted from the fabulous Maria (two peas and their pod).
I made a few minor adjustments. So yum.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1/4 teaspoon ground ginger
- 1/3 cup canola oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup skim milk
For the Coating:
- 4 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Preheat oven 350° F. Spray one 24-cup or two 12-cup mini muffin tins with baking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger. In a separate large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 10-12 minutes, or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
What is your favorite seasonal flavor? Pumpkin, gingerbread, peppermint? All of the above?
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