Daily Archives: October 8, 2012

Mini Pumpkin Donut Muffins and an overview of Homecoming

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So as I said on Friday, Homecoming was this weekend!

My date was just a friend so it was good to just have a fun night, being free to hang out with everyone.

There was dancing, lots of pictures, and like nothing too crazy. Seriously like no huge insane events happened. So sorry to not have any interesting stories to share.

We did, however, have a ton of fun running around getting pictures with all the police officers and deans there, but I don’t think I’m allowed to share those!

Between all of the Homecoming events, I was able to get the oven on and do some baking.

I made some more pumpkin deliciousness for you!

These mini pumpkin muffins have a sweet cinnamon-sugar topping that give them that nice “donut” taste, even thought they aren’t really super pretty, but the taste makes up for it.

Plus these are perfect for using up all like 6 billion mini Halloween cupcake holders. For some reason we have literally like over 100 at our house! My family may tend to get a little excited about post-holiday clearance on baking supplies…

Mini Pumpkin Donut Muffins

1 1/2 cups whole wheat flour

1/4 cup all-purpose flour

1 1/2 teaspoons baking powder

pinch on salt

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

pinch of ground cloves

1/4 cup butter, melted

1/2 cup brown sugar

1 egg

1 egg yolk

1 1/2 teaspoons vanilla extract

3/4 cup pumpkin puree

1/2 cup milk (I used skim)

FOR TOPPING:

3 Tablespoons butter

1/4 cup white sugar

1 Tablespoon ground cinnamon

  1. Preheat oven to 350 degrees F. Line mini muffin tin with liners and set aside.
  2. Combine flours, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves. Set aside. In a separate bowl, whisk together the melted butter and brown sugar. Add in the egg and mix thoroughly. Mix in the yolk, vanilla extract, pumpkin puree, and milk. Slowly mix the wet ingredients with the dry ingredients. Stir together until just combined.
  3. Spoon the batter into lined muffin tins and bake in preheated oven for 11-13 minutes or until toothpick inserted in center comes out clean.
  4. While muffins are cooling, melt the butter and in a separated bowl, combine cinnamon and sugar. Dip tops of muffins in butter then dip in cinnamon and sugar and set aside until all are done. Enjoy!

Random Fact of the Day: The speed of a typical raindrop is 17 miles per hour

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