Again pumpkin? you might ask…..Try it and you will be glad you made this…..
Pumpkin Doughnut Muffins
1 ½ cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
¼ tsp nutmeg powder
¼ tsp cinnamon powder (I didn’t use)
¼ tsp salt
1 large egg
¼ cup oil
½ cup milk
½ cup pumpkin puree
1 tsp vanilla essence
2 tbsp mini chocolate chip (optional)
2 tbsp butter melted
4 tbsp sugar
1 tsp cinnamon powder
Whisk flour, baking powder, nutmeg, salt and cinnamon powder.
In another bowl, stir pumpkin puree, oil, milk and vanilla essence.
In a large bowl, whisk egg and sugar till sugar dissolves. Add flour and stir. (Actually it’s difficult to fully mix the flour to egg so I added the pumpkin mix as well).
Add the pumpkin mix and whisk well. Stir in chocolate chips if using.
Fill 3/4th of mini muffin or regular moulds and bake in preheated oven at 150 degree Celsius for 12-15 minutes.
When the muffins are cool, dip the top in melted butter and dip in sugar cinnamon mixture.
These muffins have a wonderful soft texture and coating is actually not required. I just did only 2 for my son.
As I have mentioned before, store some pumpkin puree in the freezer and you can whip these in no time.
I made 12 mini and 6 regular muffin with this mix.