How To Make Mini Glazed Pumpkin Donut Muffins
Perfect for fall, these warm donut muffins are brimming with the flavors of pumpkin and cinnamon. White chocolate glaze completes this dessert.
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 degrees F for 8 to 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.
- Calories: 237.38kcal
- Fat: 10.26g
- Saturated Fat: 6.13g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.79g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 34.19g
- Fiber: 1.04g
- Sugar: 23.02g
- Protein: 3.13g
- Cholesterol: 51.22mg
- Sodium: 179.59mg
- Calcium: 58.57mg
- Potassium: 91.99mg
- Iron: 1.12mg
- Vitamin A: 231.81µg
- Vitamin C: 0.90mg
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