pumpkin spice doughnut muffins

Name: Pumpkin Spice Doughnut Muffins
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3 cup(s) all-purpose flour; 1/4 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) grated nutmeg; pinch(es) ground ginger; pinch(es) ground cardamom; 15 ounce(s) can of pumpkin puree; 1/3 cup(s) buttermilk; 1 teaspoon(s) vanilla; 10 tablespoon(s) cold unsalted butter; 3/4 cup(s) brown sugar; 2 - eggs; 3/4 cup(s) granulated sugar; 2 1/2 teaspoon(s) ground cinnamon; 4 tablespoon(s) unsalted butter, melted

(3 RATINGS)

1.04K Pinches 17 Photos

Miranda Roderick

Washougal, WA

Updated on Oct 2, 2021

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

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A platter of Pumpkin Spice Doughnut Muffins.

Blue Ribbon Recipe

Dense, moist, and full of fall spices we could not get enough of these pumpkin doughnut muffins. The texture isn't a regular muffin. It's more of a cake doughnut without the frying. They're not overly sweet so coating them in cinnamon sugar adds the perfect touch of sweetness. Delicious for breakfast, a light dessert, or even an afternoon snack.

— The Test Kitchen

prep time 20 Min

cook time 35 Min

method Bake

yield 12 serving(s)

Ingredients

3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
pinch ground ginger
pinch ground cardamom
15 ounces can of pumpkin puree
1/3 cup buttermilk
1 teaspoon vanilla
10 tablespoons cold unsalted butter
3/4 cup brown sugar
2 - eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

How To Make pumpkin spice doughnut muffins

Test Kitchen Tips

Don't be scared to overfill the muffin tin. These do not rise a lot in the baking process. Also, we recommend using a stand mixer when preparing the batter.

Step 1

Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.

Step 2

Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
Step 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.
Step 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.
Step 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.*
Step 6

Combine granulated sugar and cinnamon in a small bowl. Melt butter.
Step 7

Brush over warm muffins.
Step 8

Roll muffins in cinnamon sugar.
Step 9

*To freeze, cool muffins completely. Then freeze up to 3 months. Reheat about 10 minutes in 350F oven. Then brush with butter and roll in cinnamon sugar.
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