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Pumpkin Spice Muffin Doughnuts

Ask anyone, and they will tell you that, regardless of the warm temperatures here in the Midwest, fall is here!  How do I know you may ask?  The resurgence of pumpkin in everything!  (The other day at the store I even saw Pumpkin Spice Cheerios.  As my daughter would say, “Seriously?”) Well, I too have fallen victim to the pumpkin craze.  I saw this recipe the other day and had to give it a try, as it resembles my doughnut muffins that are always a hit.  The verdict?  Delicious!

Ingredients

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1 3/4 cups of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of all spice
1/8 teaspoon of ground cloves
3/4 cups of canned pumpkin
1/2 cup of brown sugar
1/3 cup of canola oil
1 teaspoon of vanilla extract
1 egg
1/2 cup of buttermilk
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted

Instructions

FOR THE MUFFINS:

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray.  (I love the KitchenAid Classic Nonstick 12 Muffin Pan.)

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Pour flour into mixing bowl, followed by baking powder and salt.

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Add cinnamon, nutmeg, all spice and ground cloves.  Whisk all dry ingredients together.

In a separate bowl, scoop in the canned pumpkin and mix in brown sugar.

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Mix in the canola oil, vanilla extract, and egg.  Add buttermilk and mix.

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Add wet ingredients to dry ingredients and mix only until combined.  (There will be lumps, which is fine.)

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Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin.  You can use a #16 ice-cream scoop. (I use an Oxo Good Grips Ice Cream Scoop. It holds 4 tablespoons).  If you do not have this size scoop, use a 1/4 cup measuring cup (4 tablespoons = 1/4 cup).

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Bake until a toothpick inserted into the largest muffin comes out clean, about 22-25 minutes. Let doughnuts cool in tin for 5 minutes.

FOR THE COATING:

In a bowl, whisk together sugar and cinnamon.
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Remove doughnuts from tin. Working with 1 doughnut at a time, brush doughnut with melted butter. Then roll doughnut in cinnamon sugar mixture, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
Pumpkin Spice Muffin Doughnuts
Pumpkin Spice Muffin Doughnuts
Author: 
Recipe type: Baked Goods
 
Ask anyone, and they will tell you that, regardless of the warm temperatures here in the Midwest, fall is here! How do I know you may ask? The resurgence of pumpkin in everything! (The other day at the store I even saw Pumpkin Spice Cheerios. As my daughter would say, "Seriously?") Well, I too have fallen victim to the pumpkin craze. I saw this recipe the other day and had to give it a try, as it resembles my doughnut muffins that are always a hit. The verdict? Delicious!
Ingredients
  • 1¾ cups of flour
  • 1½ teaspoons of baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon of all spice
  • ⅛ teaspoon of ground cloves
  • ¾ cups of canned pumpkin
  • ½ cup of brown sugar
  • ⅓ cup of canola oil
  • 1 teaspoon of vanilla extract
  • 1 egg
  • ½ cup of buttermilk
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter, melted
Instructions
  1. FOR THE MUFFINS:
  2. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 12-cup muffin tin with vegetable oil spray. (I love the KitchenAid Classic Nonstick 12 Muffin Pan.)
  3. Pour flour into mixing bowl, followed by baking powder and salt.
  4. Add cinnamon, nutmeg, all spice and ground cloves. Whisk all dry ingredients together.
  5. In a separate bowl, scoop in the canned pumpkin and mix in brown sugar.
  6. Mix in the canola oil, vanilla extract, and egg. Add buttermilk and mix.
  7. Add wet ingredients to dry ingredients and mix only until combined. (There will be lumps, which is fine.)
  8. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined. Scoop batter into prepared tin. You can use a #16 ice-cream scoop. (I use an Oxo Good Grips Ice Cream Scoop. It holds 4 tablespoons). If you do not have this size scoop, use a ¼ cup measuring cup (4 tablespoons = ¼ cup).
  9. Bake until a toothpick inserted into the largest muffin comes out clean, about 22-25 minutes. Let doughnuts cool in tin for 5 minutes.
  10. FOR THE COATING:
  11. In a bowl, whisk together sugar and cinnamon.
  12. Remove doughnuts from tin. Working with 1 doughnut at a time, brush doughnut with melted butter. Then roll doughnut in cinnamon sugar mixture, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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