Pumpkin Doughnut Muffins
User Reviews
5
Pumpkin Doughnut Muffins
Description
This recipe combines pumpkin puree with typical fall spices such as cinnamon, nutmeg, ground ginger, and cloves for a deep, warmly spiced flavor. The batter is moistened with vegetable oil and buttermilk and lightly sweetened with granulated sugar for a tender crumb. Baking powder provides rise, while careful mixing after adding flour avoids toughness.
Once baked, the muffins are cooled slightly and coated in a cinnamon sugar mixture, capturing the essence of doughnut treats. The muffins can be enjoyed for breakfast or as a snack, offering a portable, less greasy alternative to fried doughnuts, while still delivering familiar spicy-sweet flavors.
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 egg large
- 1 cup pumpkin puree
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves ground
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 3/4 cup all-purpose flour
For sugar coating
- 4 Tbsp unsalted butter melted
- 1 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 400F. (I use an oven thermometor to insure my oven is at the correct temperature.) Spray or butter a 12 cup muffin pan.
- In a large mixing bowl, add the vegetable oil, sugar, eggs, pumpkin puree, buttermilk, and vanilla extract. Whisk well to combine.
- Add the cinnamon, nutmeg, ginger, and clove, and whisk well.
- Add the baking powder, and salt whisk again to get them evenly incorporated.
- Finally, fold in the flour until everything is combined and there are no dry pockets of flour left. Note: Once the flour is added you don't want to over mix the batter because vigorous mixing creates gluten that can make your muffins tough.
- Scoop the batter evenly into your prepared muffin tin, filling each tin about 3/4 full. You should be able to make 12 muffins.
- Bake for about 20 minutes, or until the muffins are nice and round. Let them cool for about 10 minutes before carefully removing them from the pan to a rack.
- While the muffins are baking, combine the granulated sugar and cinnamon in a shallow bowl.
- While the muffins are still warm (but not hot), brush each muffin lightly with the melted butter, and roll in the cinnamon sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 175mg | 7% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 3359IU | 67% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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