Mini Pumpkin Doughnut Muffins
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Two classic breakfast baked goods combine in this recipe mash up for Mini Pumpkin Doughnut Muffins.
PREHEAT the oven to 350. Spray or lightly grease two mini muffin pans and set aside.
MIX together wet ingredients.
Slowly MIX in pumpkin 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 5 minutes in the pan before transferring to a wire cooling rack.
While the 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 thing is covered. Once covered, place each muffin back on to the wire rack to finish cooling.