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Oh my word.  These are delicious!  They are a cross between a muffin and a donut, and this hybrid is delicious hot, cold, with sugar, without, for breakfast, or dessert!  They aren’t that hard to whip up and it makes a ton!  You’ll want to share them, make them for a crowd, or don’t put the cinnamon sugar on them and you can freeze them and have them anytime you want!

Pumpkin Donut Muffins

10 Tbsp butter, room temp
3 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup butter milk (or 1/3 cup milk + tsp lemon juice)
1 1/4 cups canned pumpkin
3/4 cup light brown sugar
2 eggs

For the sugar coating:
1 c. granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup (1/2 stick) butter, melted

Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray OR butter and flour pans.

Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice in one bowl. In a separate bowl, mix together pumpkin and butter milk with electric mixer. In a third bowl whip brown sugar and butter until fluffy. Beat in eggs, one at a time. With the mixer on low begin to add in flour and pumpkin mixtures alternating. Add the flour in three additions and the pumpkin in two additions. Beat to combine.

Spoon batter into mini muffin pans and bake until toothpick inserted comes out clean (about 15 minutes). Allow muffins to cool slightly. Combine sugar and cinnamon for coating. Brush each muffin with melted butter and then toss in cinnamon sugar mixture. ( I combined my cinnamon and sugar in a gallon sized resealable bag so that I could toss in a few muffins and shake the coating onto them).  Place muffins on wire cooling rack and allow to cool completely.

Store muffins in an airtight container for up to 1 day. If you can’t eat all of these at once (and it makes about 48 mini muffins!) then I suggest placing the muffins in a ziploc bag before putting the coating on and then add the coating before you serve them in subsequent days. If you aren’t going to finish them in a few days, you could freeze them before coating them with cinnamon sugar for up to 3 months. Reheat at 350 and then coat in butter and cinnamon sugar.