Description
Donut Pumpkin Muffins combine the moist, spiced texture of a pumpkin muffin with the sweet, crunchy cinnamon-sugar coating of a donut. A perfect fall treat.
Ingredients
- For the muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or regular milk)
- For the cinnamon-sugar coating:
- 1/4 cup melted butter (for dipping)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In another bowl, whisk together granulated sugar, brown sugar, egg, vegetable oil (or melted butter), pumpkin puree, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir until the flour is fully incorporated, but do not overmix. The batter will be thick.
- Gently fold in the buttermilk until smooth. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool slightly.
- For the cinnamon-sugar coating, melt butter in a small bowl. In another shallow bowl, mix granulated sugar and cinnamon.
- Once the muffins are slightly cooled, dip the tops of each muffin in the melted butter, then immediately roll them in the cinnamon-sugar mixture to coat the tops.
- Allow the muffins to cool completely before serving. Enjoy!
Notes
For added texture, fold in chocolate chips or chopped nuts like walnuts or pecans into the batter.If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to regular milk to mimic the tanginess of buttermilk.For a healthier version, swap half the all-purpose flour with whole wheat flour.Make these muffins ahead of time and store them in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
