Happy Halloween!  I’ve made some Pumpkin Donut Muffins to celebrate, but  I’ve gotta tell you, after two years of no Halloween I forgot how much work it was to get these kids ready for the big day!  Not that I wish us a power outage or another storm of the century but I just realized I am short one color face makeup for a costume and have to go back to the party store one more time!  Still better than Sandy though.

I am ready on the breakfast front with these Mini Pumpkin Donut Muffins with Spiced White Chocolate Glaze, at least I was but the kids ate most of them already so they may have to settle for Count Chocula, which they will be more than happy to do.

These donuts don’t have to be muffins, they can be donut holes if you have a donut pan (which I do not, so they are donut muffins).  I don’t really think there is a taste difference so a mini muffin pan will do just fine.  No mini muffin pan?  You can still use a regular size muffin tin filled 1/4 of the way up, they will probably be shaped more like a disk, be sure to check the inside with a toothpick to ensure they are cooked through.

Have a Great Halloween!

Mini Pumpkin Donut Muffins with Spiced White Chocolate Glaze

Mini Pumpkin Donut Muffins with Spiced White Chocolate Glaze

Adapted from King Arthur Flour Donut Mix and Chocolate Glaze Recipes


    Pumpkin Muffins
  • 5 tablespoons melted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cups All Purpose Flour
  • Spiced White Chocolate Glaze
  • 1/2 cup (3 ounces) chopped white chocolate or chips
  • 2 tablespoon butter
  • 1 tablespoon + 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons half and half


  1. Heat the oven to 425 degrees
  2. Spray the mini muffin pan with non stick spray
  3. Beat together the butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  4. Gently stir in the flour.
  5. Spoon the batter evenly into the mini muffin wells, about 1/3 of the way filled.
  6. Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.
  7. Allow to cool completely before glazing
  8. Spiced White Chocolate Glaze
  9. Over low heat, melt chocolate, butter and corn syrup in a small pot, stirring constantly until smooth.
  10. Add half and half and remove from heat.
  11. Stir in vanilla.
  12. Allow to cool 5 minutes before glazing donuts.




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