Healthy Mini Pumpkin Doughnut Muffins

There seems to be so many recipes for pumpkin doughnut muffins. I wanted a recipe that was healthy ( made with whole wheat flour ) and delicious! Also, I wanted not so much refined refined sugar in the recipe. I have been experimienting for a few times now and I believe I finally got the results that I was wanting and they are delicious!

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At this time I do not have a doughnut pan so these doughnut muffins are perfect! They taste like a doughnut with the cakelike interior and sugar coating. Also, they are perfect for fall with the flavor of the pumpkin puree. By the way, did you know that pumpkin is good for you? Pumpkin is an antioxidant, full of vitamin A and C, and a great source of fiber. So, why not go ahead and make these delicious doughnut muffins and know you are feeding you and your family something healthy.

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These itty bitty tiny muffins taste just like they come from a bakery. These are just baked and not fried. These bite size treats just taste delicious.

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 Healthy Mini Pumpkin Doughnut Muffins

Yield: 48 mini muffins

( Leftovers can be wrapped in plastic wrap and put in freezer safe bag and reheated for later use. Also, if you don’t have a mini muffin pan you can use a standard muffin pan and bake for 30 minutes. If not wanting to use refined sugar you can use granulated sugar instead of raw cane sugar. )

Ingredients

For the batter

10 tablespoons unsalted butter, room temperature

2 1/2 cups white whole wheat flour

1/2 cup unbleached all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree ( from a 15 oz can )

1/2 cup maple syrup

1/4 cup of raw cane sugar

2 large eggs

For the sugar coating

3/4 cup of raw cane sugar

2 1/2 teaspoons ground cinnamon

1/4 cup melted butter

Directions

  1. Preheat oven to 325 and spray mini muffin tin with nonstick spray.
  2.  Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk the buttermilk and pumpkin puree together.
  3. With an electric mixer, beat butter, maple syrup and sugar together until light and fluffy. Beat in eggs one at a time, scraping down the bowl as needed.
  4. With the mixer on low, add flour mixture in three additions alternating with two additions of the pumpkin mixture, and beat to combine.
  5. Spoon batter into prepared pan 2/3 full and bake 15 minutes or until toothpick inserted in the middle comes out clean. Meanwhile , in a medium bowl combine the sugar and cinnamon.
  6. Let muffins cool for 10 minutes then remove muffins from the pan and dip in melted butter. Toss to coat in the cinnamon sugar mixture. Serve warm or let cool completely.

Recipe Source: FaesBakery

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