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Easy 2 Ingredient Mini Pumpkin Donut Muffins

Moist, delicious, mini pumpkin donut muffins glazed with a rich, sinful chocolate ganache put these little monsters a notch above the rest!
Cook Time10 mins
Author: Kim Lange

Ingredients

Mini Pumpkin Donut Muffins

  • 1 box of yellow cake mix
  • 1 – 15 oz. can of pumpkin
  • Optional: 1 teaspoon pumpkin spice &1 teaspoon cinnamon

Chocolate Ganache

  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 cup semi-sweet chocolate chips

Instructions

Mini Pumpkin Donut Muffins

  • Heat oven to 400 degrees. Spray the mini muffin pan with non stick spray.
  • Mix the dry yellow cake mix, can of pumpkin and spices together in a large bowl. The batter will be thick.
  • Spoon the batter evenly into the mini muffin wells, about 2/3 of the way filled.
  • Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.
  • Allow to cool completely before glazing.

Chocolate Ganache

  • In a medium bowl, put heavy cream and butter in microwave on high until boiling. (2 - 3 minutes) Take cream mixture out of microwave and add chocolate chips and let sit for 4 minutes.
  • After 4 minutes are up, stir the ganache until it looks perfectly smooth and free of specks of chocolate.
  • Dip pumpkin donut muffin tops in ganache and place on foil or baking sheet .
  • The ganache will firm as it sits and even more if it is chilled for a bit in the fridge.
  • Eat immediately. 
    Any kind of frosting can be used to frost your donuts.  Just place frosting in microwave for 15 seconds and dip your tops in! :D
  • You can also store the mini donuts in an airtight container for up to 3 days.