Monday, January 17, 2011

Pumpkin Donut Muffins

If you have leftover canned pumpkin like we did or even if you go out and buy it just for this - IT IS WORTH IT!    Bascially you bake the "donuts" instead of frying them.  And my kids ended up liking the donuts better without the Spiced sugar coating!

Pumpkin Donut Muffins

2 1/2 C Flour
3/4 C Brown Sugar
2 t Baking Powder
2 1/2 t Pumpkin Pie Spice
3/4 t Salt
1/2 t Baking Soda
1 1/2 C Canned Pumpkin
3 Eggs
1/2 C Butter, softened

Spiced Sugar Coating (I only made half of this sugar mixture and it was plenty!)
3/4 C Butter, melted
1 C Sugar
1 T Cinnamon
2 T Pumpkin Spice

In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin spice, salt and baking soda.

In a large bowl, combine the pumpkin, eggs, and butter. Beat until smooth. Add the flour mixture, beat until well combined. Spoon the mixture into greased muffin tins close to the top. Place in a preheated 350 degree oven and bake for 20-25 minutes (15-20 minutes if using the mini tin). While baking, melt the butter and place in a bowl. In another bowl combine the sugar and spices. While the muffins are still slightly warm, dip them in the melted butter and then roll in the sugar mixture.  (I ended up using less butter and just brushed the donuts with the butter and rolled them in the sugar mixture)
This recipe makes about 18 regular muffins


  1. I made banana, cranberry, coconut, white chocolate.....pretty tasty but these look better! You had me at donut!