Mini Glazed Pumpkin Donut Muffins Recipe

Mini Glazed Pumpkin Donut Muffins Recipe


A doughnut muffin full of pumpkin and cinnamon flavors topped with a spiced white chocolate glaze. These Mini Glazed Pumpkin Donut Muffins are totally irresistible! !

I’m craving warm muffins when the weather turns cooler in the fall – I’m especially craving pumpkin-flavored muffins! I love pumpkin muffins with chocolate chips, muffins with shortbread, and of course these donut pumpkin muffins with a delicious glaze.

Bite-Sized Pumpkin Muffins

Honestly, I think I can say “do these!” and finish this article. The photos really speak for themselves. These mini pumpkin muffins “melt in your mouth” are so good. Everyone is crazy about them.

The spiced white chocolate glaze is the perfect garnish and makes these muffins irresistible! I think I’ll have something for the kids when they get home from school today. Major Mom pointed there. 😉

Our favorite is that they are bite sized and so delicious. The pumpkin and cinnamon flavors combined with the glaze make them irresistible and perfect for fall. I think you will love them!

Ready in minutes!

These muffins can actually be made in less than 15 minutes, start to finish, making them perfect for an after-school snack or a treat to the neighbors.

batter. Using a hand mixer, beat butter, eggs, sugar, pumpkin, spices, salt and baking powder until smooth. Gently stir in the flour.

bake. Spray a mini muffin pan (make sure it is well greased) and fill each about ⅔. Bake at 425° for 8-10 minutes. Cool completely before glazing.

glaze. In a small saucepan, melt chocolate, butter and corn syrup over low heat. Stir continuously until smooth. Add whipped cream and remove from heat. Add vanilla. Let the muffins cool for 5 minutes before glazing.

Additional Tips:

Regular size muffins: I love that these donut muffins are about the size of a donut hole. Perfect bite size! To make larger doughnut muffins, all you need is a regular sized muffin tin. Fill the cup about ¾ full and increase the bake time to about 25-30 minutes. Insert a toothpick to check doneness.

Storage: These donut muffins store well. You can cover them and store at room temperature for about 5 days. You can also freeze them unglazed for about 2 months. Quick freeze them first by placing them on a baking sheet and placing them in the refrigerator for a few hours. Once firm transfer them to a freezer-safe container.

Sugar Topping: You can make a sugar topping instead of using a glaze. Brush with butter when muffins cool, then roll with sugar.

For more delicious pumpkin recipes, try the following:

Course breakfast

American food

Prep time 5 minutes

Cook Time 8 minutes

Total time 13 minutes

Serving Size 12

Calories 240 kcal

by Lil’ Luna

muffin

  • 5 tablespoons melted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cups all-purpose flour

Spiced White Chocolate Glaze

  • 1/2 cup white chocolate chips chopped
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup plus 1 teaspoon
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh cream

muffin

  • Using a hand mixer, beat butter, eggs, sugar, pumpkin, spices, salt and baking powder until smooth. Gently stir in the flour.

  • Spray a mini muffin pan, each about ⅔ full.

  • Bake at 425 degrees for 8-10 minutes.

  • Cool completely before glazing

Spiced White Chocolate Glaze

  • In a small saucepan, melt chocolate, butter and corn syrup over low heat. Stir continuously until smooth. Add whipped cream and remove from heat. Add vanilla.

  • Let the muffins cool for 5 minutes before glazing.

Adapted from homemadecravings.com

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