Baked Pumpkin Donut Muffins
I’ve been seeing these muffins all over the web lately so I decided to make them as a breakfast treat for my kids and husband. I noticed a lot of the recipes online that made these donuts muffins with a mini muffin tray to make them more like donut holes. I have already packed my mini muffin tray away for our move so I was happy to find this recipe at My Madison Bistro that used the large muffin tray. These muffins were a snap to put together, smelled ultra delicious while baking, and tasted moist, flavorful, and extremely tasty!! My kids loved them – they said they were “awesome”, “the best”, and “SOOOOOOOOO good”. Can’t beat that.
Baked Pumpkin Donut Muffins:Adapted recipe and photos by for the Love of Cooking.net Original recipe by My Madison Bistro
- 2 1/2 cups of flour
- 1/2 cup of whole wheat flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp fresh nutmeg, graded
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
- Dash of dried ginger
- 10 tbsp softened butter
- 3/4 cup of brown sugar
- 2 large eggs
- 15 oz can of pumpkin puree
- 1/3 cup of buttermilk
- 1 tsp vanilla
Preheat the oven to 350 degrees. Coat a muffin try with cooking spray.
Combine the flours, baking powder, salt, baking soda, cinnamon, nutmeg, cardamom, cloves, and ginger together in a bowl; mix well.
Beat the butter and sugar together until creamy; add the eggs, pumpkin puree, buttermilk, and vanilla then beat until well combined. Add the flour mixture to the pumpkin mixture and mix until just combined. Spoon the mixture into eat muffin tin evenly.
Place into the oven and bake 25-28 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool for a couple of minutes before moving to a wire rack.
- 4 tbsp butter, melted
- 3/4 cup of white sugar
- 2 1/2 tsp ground cinnamon
Combine the white sugar and cinnamon together in a bowl until well mixed.
Brush the warm melted butter over the entire muffin then place into the sugar/cinnamon mixture and toss it around to coat evenly.
Set the finished muffins on a rack to cool for a few minutes. Serve and enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net
The winner of the Spicy Apron giveaway* is comment number 21:
Big Dude said…
You sure are turning your freezer and pantry items into some good looking dishes – the soup has got to be delicious.
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