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  • Sarah L Samuels

Mini Pumpkin Spice Doughnut Muffins

Updated: May 9

My obsession with pumpkin spice continues!!! Pumpkin spice is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. I have a recipe to make your own or you can buy it ready made.

This time I decided on mini doughnut muffins filled with apricot jam. I tried bramble jelly and orange marmalade but the apricot jam definitely tastes the best with the pumpkin spice.


They are a delicious mouthful and something I will definitely be making regularly.



To start pre-heat the oven to 180 degrees centigrade (160 fan) then grease a mini muffin tin - mine has 24 holes and I got about 48 mini muffins from this mixture.

Put the flour, baking powder, pumpkin spice and sugar in the bowl of a stand mixer.

Then add the oil, eggs, vanilla extract and greek yoghurt and whisk until everything is combined.



Put a teaspoon of the batter in each section and bake for 12-15 minutes.



Put the 75g of caster sugar in a bowl and then put the jam in a disposable piping bag and cut off the end to about 1/2cm wide.



Leave to cool slightly then roll in the sugar and pipe the jam into the base of each one.



Leave to cool.




Mini Pumpkin Spice Doughnut Muffins


Sarah's servings: 48

Sarah's skill: Medium

Baking time: 12-15 minutes


Ingredients:


135g Self Raising Flour

100g Sunflower/ Vegetable oil

1/2 tsp Baking powder

2 Large eggs

1/2 tsp Vanilla extract

120g Caster sugar

55g Greek full fat yoghurt


2-3 Tbsp Apricot jam

75g Caster sugar



Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 fan).

  2. Grease a mini muffin tin - mine has 24 holes and I got about 48 mini muffins from this mixture.

  3. Put the flour, baking powder, pumpkin spice and sugar in the bowl of a stand mixer.

  4. Then add the oil, eggs, vanilla extract and greek yoghurt and whisk until everything is combined.

  5. Put a teaspoon of the batter in each section and bake for 12-15 minutes.

  6. Put the 75g of caster sugar in a bowl.

  7. Put the jam in a disposable piping bag and cut off the end to about 1/2cm wide.

  8. Leave to cool slightly then roll in the sugar and pipe the jam into the base of each one.


Equipment Used







Sarah’s extra slice……..


You can use any jam you like but I think apricot and pumpkin spice go really well together.


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3 comentarios


andyandjacroberts
12 oct 2022

What an amazing flavour these have. I had to cook them in two batches as only had one mini muffin tin but they worked really well. Highly recommend trying these.

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andyandjacroberts
12 oct 2022
Contestando a

My husband says that they are delicious and I’m sure our son’s colleagues will enjoy them, they are so cute x

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