Mini Pumpkin Doughnut Muffins

Breakfast, Dessert, Recipes, Seasonal

30 minutes

Serves 6

 

Ingredients

2 large eggs

2 Tablespoons oil

¾ cup water

1 box Simple Mills Pumpkin Muffin & Bread Mix

¼ cup coconut sugar

1 Tablespoon ground cinnamon

Directions

Preheat the oven to 350F. Spray or lightly grease two mini muffin pans and set aside. Mix together wet ingredients. Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix. Pour batter into muffin tins. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack. While muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.