Pumpkin Spice Doughnut Muffins

Miranda Gellert

By
@mgellert

If you like pumpkin pie and cinnamon and sugar doughnuts...this is all that rolled into one!


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Comments:

Serves:

Makes 12 muffins

Prep:

20 Min

Cook:

35 Min

Ingredients

3 c
all-purpose flour
1/4 tsp
baking soda
1 tsp
salt
1/2 tsp
ground cinnamon
1/4 tsp
grated nutmeg
pinch
ground ginger
pinch
ground cardamom
15 oz
can of pumpkin puree
1/3 c
buttermilk
1 tsp
vanilla
10 Tbsp
cold unsalted butter
3/4 c
brown sugar
2
eggs
3/4 c
granulated sugar
2 1/2 tsp
ground cinnamon
4 Tbsp
unsalted butter, melted

Directions Step-By-Step

1
Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
2
Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
3
Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
4
On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
5
Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
6
Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
7
*To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.

About this Recipe

Course/Dish: Muffins