Pumpkin Spice Muffins Like Dunkin Donuts Recipes

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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 MUFFINS



Pumpkin Muffins image

These pumpkin spice muffins taste just like Dunkin Donuts Pumpkin Muffin and Donut. These moist and delicious muffins are easy to make with cake mix and pumpkin pie filling.

Provided by Stephanie Manley

Categories     Breads     Breakfast

Time 40m

Number Of Ingredients 10

1 15.25-ounce box spice cake mix
1 30-ounce can pumpkin pie mix ((pumpkin puree with spices))
1 3.4-ounce box instant vanilla pudding mix
1 teaspoon vanilla flavoring
1 tablespoon sour cream
2 eggs (slightly beaten)
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 cup brown sugar

Steps:

  • Preheat oven to 350°F.
  • In a bowl combine the cake mix, pumpkin pie mix, instant pudding, and vanilla. Add sour cream, eggs, oil, and pumpkin pie spice, and mix well until combined.
  • Place a large scoop of batter into lined cupcake cups, and sprinkle each one with brown sugar. Place on a baking stone or cookie sheet, and bake for 30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 389 kcal, Carbohydrate 62 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 27 mg, Sodium 449 mg, Fiber 6 g, Sugar 32 g, ServingSize 1 serving

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

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