Pumpkin Spice Doughnut Muffins Recipes

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PUMPKIN DOUGHNUT MUFFINS



Pumpkin Doughnut Muffins image

These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  • Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g

PUMPKIN SPICE MUFFINS



Pumpkin Spice Muffins image

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  • In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  • Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g

PUMPKIN SPICE MUFFINS (LIKE DUNKIN DONUTS)



Pumpkin Spice Muffins (Like Dunkin Donuts) image

These are meant to be a replica of the seasonal muffins Dunkin Donuts sells. My daughter said they taste better, she had three! They're moist and light. The house smelled great, too.

Provided by Mary Close

Categories     Breakfast

Time 35m

Yield 24-30 muffins

Number Of Ingredients 9

1 (18 1/4 ounce) box spice cake mix
1 (30 ounce) can pumpkin puree
1 (3 1/2 ounce) box instant vanilla pudding
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 tablespoon sour cream
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice
1/2 cup brown sugar

Steps:

  • 10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain. This also has really good reviews, I've checked and double checked. If you're a cook and don't agree with the recipe -- move on to another recipe This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great. If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less. I am going to delete this, as my other recipe's have great reviews.
  • Preheat oven to 350. Mix together spice cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins. Fill to the top. Sprinkle the tops with brown sugar. Bake for 30 minutes, or until toothpick comes out clean.
  • The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist. I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out. It's frustrating to invest in ingredients, only to be disappointed.

Nutrition Facts : Calories 184.7, Fat 8.1, SaturatedFat 1.6, Cholesterol 15.8, Sodium 209.4, Carbohydrate 26.9, Fiber 0.6, Sugar 18.9, Protein 1.9

PUMPKIN SPICE DOUGHNUT MUFFINS



Pumpkin Spice Doughnut Muffins image

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.

Provided by Miranda Roderick @mgellert

Categories     Muffins

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
  • Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
  • 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.
  • 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.
  • 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.*
  • Combine granulated sugar and cinnamon in a small bowl. Melt butter.
  • Brush over warm muffins.
  • Roll muffins in cinnamon sugar.
  • *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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