Donut Pumpkin Muffins
User Reviews
5
Donut Pumpkin Muffins
Description
This recipe for Donut Pumpkin Muffins uses all-purpose flour combined with warm spices: cinnamon, nutmeg, and cloves. Pumpkin puree adds moisture and subtle sweetness. The batter includes brown and granulated sugar, eggs, vegetable oil, and vanilla extract for richness and flavor. After baking, the muffins are brushed with melted butter and rolled in a cinnamon sugar mixture to create a slightly crisp, sweet coating.
The muffins bake until a toothpick comes out clean, with a tender crumb inside and a sugary spiced crust outside. The donut-like coating elevates the typical pumpkin muffin by adding texture and extra sweetness.
These muffins are appropriate for a seasonal breakfast or snack. They pair well with coffee or tea and can be enjoyed warm or at room temperature.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 oz pumpkin puree not pumpkin pie filling, canned
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 egg room temperature, large
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- CINNAMON SUGAR COATING:
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup butter melted
Instructions
- Preheat oven to 375 degrees F.
- Grease a non-stick muffin pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together the pumpkin puree, white sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract. Stop to scrape the sides and bottom of the bowl a few times.
- Slowly whisk in the flour mixture, until there are no lumps and the batter is just fully combined and smooth.
- Fill in the muffin tins 3/4 full with the batter mixture.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes and then pop them out of muffin tins and arrange them on a wire rack.
Cinnamon sugar coating:
- Combine the sugar, cinnamon and nutmeg in a shallow bowl and whisk.
- Then, working take one muffin, brush it all over with melted butter and quickly toss in the cinnamon-sugar mixture until fully coated.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donut muffins
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 249mg | 10% |
| Potassium | 148mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 5762IU | 115% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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