Mini Pumpkin Donut Muffins

Ingredients

For the muffins

• 1 3/4 Cups all-purpose flour
• 2 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1 3/4 Teaspoon pumpkin pie spice
• 1 1/2 Cups sugar
• 1 Teaspoon vanilla extract
• 2 Large eggs
• 1/2 Cup vegetable oil
• 1 can pumpkin puree

For the coating

• 1/2 Cup unsalted butter, melted
• 1 1/2 Cups granulated sugar
• 2 Tablespoons cinnamon

Directions

1. Preheat oven to 350.
2. Lightly grease 2 24 cup muffin pans, set aside.
3. In a medium sized bowl combine the flour, baking powder, salt and pumpkin pie spice and stir to combine. Set aside. In a large bowl combine pumpkin, vegetable oil, eggs, vanilla, and sugar and beat until smooth. Add the flour mixture and stir until just combined and smooth.
4. Fill the mini muffin tins evenly, using about 1 1/4-1 1/2 tablespoons, and bake for 10-12 minutes, until toothpick comes out clean. Allow muffins to cool 2-3 minutes, until able to handle, then dip in butter and coat in cinnamon sugar mixture.
5. Bakes for 15-17 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.