Happy Fall Ya’ll!!
That’s my Southern Girl talk for – I LOVE FALL!! I know I just might have mentioned on this blog at least 5 times how much I love the fall, so of course there’s going to be a recipe dedicated to the FIRST DAY OF FALL!!!
What’s the first day of fall without 90 degree weather?? California, known for 75 degree weather year-round, and being one of the most beautiful weather states in the entire U.S. has officially hit a heat wave. It does not feel like fall today, but I’ve heard we’re in for a cool down this weekend. Cue in jackets, pumpkin spice lattes, and early morning weekend runs that have a little bit of a nip in the air. Perfection!
These little muffin doughnuts are a yummy little taste of fall. They have the consistency of little doughnuts – full of air, soft and yummy, but they bake up in muffin pans – no rising, yeast, or frying needed! A slightly healthier version of a fall-flavored munchkin (ahh! Dunkin Doughnuts how I miss you!). I followed the original recipe for the topping for half the batch and covered with sugar, and then I made a slight adaption to the Pioneer Women’s cinnamon roll maple icing and dipped the rest of them in there. I think hands-down, the maple icing was the hit! With the addition of the nutmeg in the doughnut, it truly is a little taste of heaven in your mouth!
Baked Doughnut Muffins (Adapted from: La Mia Via Dolce)
Print Recipe Here
For Doughnuts

  • 3/4 cup sugar


  • 1 large egg


  • 1 1/2 cups all-purpose flour


  • 2 teaspoons baking powder


  • 1/4 teaspoon salt


  • 1/4 teaspoon ground nutmeg


  • 1/4 cup vegetable oil


  • 3/4 cup milk


  • 1 1/2 teaspoon vanilla extract (preferably Mexican vanilla)
For Topping/Icing
  • 1 tablespoons butter, melted


  • 1/4 cup sugar, for rolling
1 cup powdered sugar
1/2 teaspoon maple extract
5-6 tablespoons heavy whipping cream (until thin enough to dip doughnuts without them crumbling)
1. Preheat oven to 350 degrees. Lightly grease 3 mini muffin tins with oil (I used my pampered chef spritzer, and it worked great… no sticking)
2. In a large bowl, beat together egg and the sugar until light and fluffy.
You really can’t make doughnuts without coffee.. it’s a sin!

3. In another bowl, whisk together the flour, baking powder, salt and the nutmeg. Pour into egg mixture slowly and stir to combine using hand mixer.

4. Pour in vegetable oil, milk and vanilla. Mix together until smooth.

5. Divide batter evenly among mini muffin pans, filling them about 3/4 of the way up.

6. Bake for 15-18 minutes, until a toothpick inserted comes out clean. Allow them to cool slightly.
7. While muffins are cooling right after baking, melt the butter and brush over the tops of the muffins. Dip the tops into bowl with sugar. Cool

AND/OR: Combine all ingredients for icing in small bowl and beat together until smooth/creamy. Dip tops of muffins into icing and allow to cool.
Hello, I'm Rebekah! Wife to a creative guy and mom to one incredibly cute little man. I love to read (novels), run (especially races), drink lots of coffee (sweet and creamy please), and enjoy beautiful community with good conversation around a table (with delicious food). This space is all about meshing real life, good food, and beautiful pictures - of food of course.
  • noreply@blogger.com'

    ooo I would love to give this recipe a shot….just one question: How many mini muffins does this yield?

    September 24th, 2011 4:18
  • noreply@blogger.com'

    Gennie, they are soo good. you should definitely try it. They made about 36 mini muffins, so there were quite a bit of them. But you could probably make regular sized muffins, and I bet they would make around 16.

    September 24th, 2011 5:55
  • noreply@blogger.com'

    I’m totally “Pinteresting” this! I can’t wait to try these!

    September 24th, 2011 16:41

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