Pumpkin Spice Doughnut Muffins Recipes

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PUMPKIN DOUGHNUT MUFFINS

These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 14



Pumpkin Doughnut Muffins image

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  • Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

PUMPKIN SPICE DOUGHNUT MUFFINS

If you like pumpkin pie and cinnamon and sugar doughnuts...this is all that rolled into one!

Provided by Miranda Roderick

Categories     Muffins

Time 55m

Number Of Ingredients 16



Pumpkin Spice Doughnut Muffins image

Steps:

  • 1. Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
  • 2. Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
  • 3. Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
  • 4. On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
  • 5. Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
  • 6. Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
  • 7. *To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.

3 c all-purpose flour
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
pinch ground ginger
pinch ground cardamom
15 oz can of pumpkin puree
1/3 c buttermilk
1 tsp vanilla
10 Tbsp cold unsalted butter
3/4 c brown sugar
2 eggs
3/4 c granulated sugar
2 1/2 tsp ground cinnamon
4 Tbsp unsalted butter, melted

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