Pumpkin Spice Muffins Like Dunkin Donuts Recipes
PUMPKIN SPICE MUFFINS (LIKE DUNKIN DONUTS)
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
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
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
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
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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