Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins have a pillowy, light texture and a buttery cinnmon sugar coating. It's a terrific fall recipe!
Servings: 12
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup buttermilk
- 1 1/2 cups canned pumpkin
- 1/2 teaspoon vanilla extract
- 10 tablespoons salted butter softened
- 3/4 cup packed light brown sugar
- 2 large eggs
Cinnamon Sugar Coating
- 4 tablespoons salted butter melted
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 12-cup muffin tin with baking spray with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
- Whisk together buttermilk, pumpkin, and vanilla extract in a large liquid measuring cup. Set aside.
- In a large bowl, use an electric mixer to beat softened butter and brown sugar until light and fluffy.
- Beat in eggs one at a time.
- Beat in flour in thirds, alternating with the buttermilk mixture in 2 additions.
- Divide the batter between the 12 muffin cups.Bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in pan for 5 to 10 minutes.Combine granulated sugar and cinnamon in a bowl.
- Dip muffins in melted butter and coat in cinnamon sugar.
Notes
You can use unsalted butter and add an extra pinch of salt.
Be sure to use canned pumpkin and NOT pumpkin pie filling.
Nutrition
Calories: 360kcal | Carbohydrates: 53g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 338mg | Potassium: 142mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5232IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg