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Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins have a pillowy, light texture and a buttery cinnmon sugar coating. It's a terrific fall recipe!
Course
Breakfast, Brunch, Muffins
Cuisine
American
Keyword
fall, pumpkin
Prep Time
15
minutes
minutes
Cook Time
22
minutes
minutes
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:
360
kcal