Mini Glazed Pumpkin Donut Muffins
Craving a taste of fall? These Mini Glazed Pumpkin Donut Muffins are the ultimate comfort food. Moist and spiced, with a delicious glaze, they’re perfect for cozy mornings or festive gatherings. Treat yourself tonight!
Equipment
- Frying Pan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 5 tbsp Butter melted
- 2 large Eggs
- 1 cup Sugar
- 1 cup Canned pumpkin puree
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Salt
- 1 tsp Baking powder
- 1 1/4 cups All-purpose flour
- 1/2 cup White chocolate chips chopped
- 2 tbsp Butter
- 1 tbsp Light corn syrup plus 1 tsp
- 1/2 tsp Vanilla extract
- 2 tsp Heavy whipping cream
Instructions
- With a hand mixer, beat together butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Gently stir in the flour.
- Spray a mini muffin pan and fill each about ⅔ full.
- Bake at 425 for 8-10 minutes.
- Cool completely before glazing.
- In a small pot, melt chocolate, butter, and corn syrup over low heat. Stir constantly until smooth. Add whipping cream and remove from heat. Stir in vanilla.
- Allow to cool 5 minutes before glazing muffins.
Notes
- Storage: Make sure to store leftover muffins in an airtight container. They’ll stay fresh for a few days, but you can also wrap them individually for easy grabbing!
- Freezing: You can freeze these muffins for up to three months! Just make sure they're completely cooled before placing them in a freezer bag.
- Variations: Consider adding nuts or dried fruit for a delightful twist! Walnuts or cranberries can add an interesting texture and flavor profile.
- Glaze Options: If you’re not a fan of white chocolate, feel free to use dark chocolate or even a simple powdered sugar glaze for a sweeter touch.
- Serving Suggestions: These muffins pair beautifully with a cup of coffee or tea. They also make a fantastic addition to a brunch spread!