Pumpkin Chocolate Chip Donut Muffins
Pumpkin Chocolate Chip Donut Muffins, if that doesn’t spell fall fun, then I don’t know how to help you. Now that October is here, I am all in the pumpkin game. It’s funny how that switch just turns on in my head and I wish I could say I’m so unpredictable, but I’m not. End of August, some of my friends are drinking pumpkin coffee already and I’m not even mildly interested. September: No. No. No. No, thank you. Saturday, September 30th, 9 a.m. YES. Give me ALL the pumpkin. (Pictured below are the ingredients for this recipe- pretty basic stuff.)
This recipe came to me on the weekend, while I was thinking about baking something sweet for the blog this week (have you noticed that my posts follow a pattern? Sweet/Savory/Sweet/Savory….etc. There are two reasons for this pattern. One, it’s the way I tend to eat. Two, it narrows down the seemingly limitless choice by half, in one swoop.) I thought about a donut muffin recipe that I saw and pinned months ago and hadn’t gotten around to making yet and that’s when the Great Pumpkin Craving of 2017 struck. Pumpkin Donut Muffins!! Yes! With Cinnamon and Sugar coating? What could be finer?? (well, chocolate chips. But I hadn’t thought of that yet.)
The first batch that I made was basic pumpkin and did not have the chocolate chips I added to the final recipe, but the process is the same. For this recipe you whisk all the dry ingredients in a bowl then pour all the liquid ingredients into a well in the center of the dry ingredients and stir. Stop mixing as soon as all the flour is incorporated, lumps are ok, and the batter will be thick. I adapted the recipe from the good old Better Homes and Gardens: New Cook Book, 75th Anniversary Addition, which is a fabulous reference for so many things, from specific recipes, to how to cook any kind of grain or bean, to “How to make a basic muffin batter”, and more. Mine was a gift from my mom, proving once again that Mom’s really do know things. If you want to check it out, here is a link.
These mini muffin tins are amazing because they’re non-stick so you don’t even need to grease them or use liners, plus the minis bake in only 10 minutes. I bet that if you happen to have these ingredients, and a mini muffin pan, you could probably be popping a couple of these Pumpkin Chocolate Chip Donut muffins in your mouth in about 20 minutes from now. (Just sayin’.) If you don’t have minis, this recipe can be made into 12 regular muffins with the streusel topping from this recipe, or you could order this Mini Muffin Pan here. This final recipe came together on Monday morning, before 8 am. That’s how quick and easy these are. I whipped up a final batch before heading to be a judge at my friend’s daughter’s elementary school cooking contest. My hubs was out of town and I had a busy day ahead, so I was afraid that if I didn’t unload half of these on my friends, I’d end up eating all of them myself!
I LOVE this mini muffin idea because, you guys, they look like donut holes! Wonky, little, rustic donut holes. It’s brilliant, right? I’m not the first one who thought of it, but I’m running with this because they are fun, delicious AND quick & easy to make. I’ve become a bit of a Pinterest fanatic lately, and if you follow me on Pinterest, you’ll find LOTS of gorgeous pictures of food to look at and make, or look at and not make. (“We could not talk or talk forever and still find things to not talk about.”) But it’s a great place to go if you just need some instant inspiration. Honestly, some mornings I can’t even decide what I want on my toast, so I pull up my “Let’s make a Toast” board and look for something with the ingredients I’ve got. If you want to follow my Pinterest boards you can click here or look on the sidebar for the Social Media icons. ——>
A bit about the recipe development: the first plain batch was ok, but I knew I could make it better so I added some yogurt and a little cinnamon and some chocolate chips to the batter. I use almond milk so that’s why I felt the need to add some yogurt for richness, because almond milk is a little thin for baking. I feel that any kind of milk or yogurt would work for this recipe. I happened to have coconut milk yogurt in my fridge for a recipe that I never made, so I used it for these and it was delicious. If you don’t use yogurt you could add more milk in its place. To get the cinnamon sugar to really coat the muffins, you do need to first coat them with butter. I tried without and it didn’t work. A ziplock bag, bowl or plastic container would work in place of the paper bag.
I just placed the butter dipped mini muffins into a paper bag with 1/3 cup sugar mixed with a teaspoon of cinnamon and gave it a good shake. Viola! Donut Muffins! Speaking of shaking things up, let’s get to it:
- 1 3/4 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1/2 cup milk (I used almond milk)
- 1/4 cup yogurt (I used coconut milk yogurt)
- 1/4 cup vegetable oil (I use sunflower or safflower oil)
- 3/4 cup canned pumpkin puree
- 1/4 cup mini semi-sweet chocolate chips
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 2 tbsp butter, melted
- Preheat oven to 400 degrees. If not using non-stick pans, grease 36 mini muffin pan cups.
- In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the flour mixture; set aside.
- In another bowl, combine egg, milk, yogurt, oil and pumpkin. Add the liquid mixture to the flour mixture all at once, stirring until moistened. (batter should be lumpy) Stir in chocolate chips.
- Spoon batter into muffin cups, filling 2/3 full. Bake in 400 degree oven until edges are beginning to brown. Cool for 1 minute. Turn mini muffins out onto wire cooling racks.
- Place sugar and cinnamon in a paper or plastic bag and stir or shake to combine.
- Dip mini muffins quickly in melted butter and place in bag with cinnamon sugar. Shake to coat muffins with cinnamon sugar. Serve immediately or store in clean paper bag.
- These donut muffins, like all donuts and muffins, are best when they are freshly baked or on the same day they are made.