Pumpkin Donut Muffins
These pumpkin donut muffins are like a baked pumpkin cake donut, but in muffin form. Cakey interior, and cinnamon-sugar coated exterior!
Servings 1 dozen
Ingredients
- 3 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/3 c. buttermilk or sour milk
- 1 1/4 c. canned pumpkin puree
- 10 tbsp. unsalted butter softened
- 3/4 c. packed brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 3/4 c. granulated sugar
- 2 tsp. cinnamon
- 1/4 c. unsalted butter melted
Instructions
- Spray 12 regular-sized muffin cups with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice.
- In a small bowl, whisk together buttermilk and pumpkin puree.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Beat in eggs and vanilla.
- With mixer on low, add half of the flour mixture, then the pumpkin mixture, then remaining flour mixture, beating until just combined.
- Divide batter evenly among muffin cups.
- Bake at 350 degrees for about 25 minutes, or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a small bowl, combine granulated sugar and cinnamon.
- Let muffins cool 10 minutes in pan on a wire rack.
- Remove muffins from pan, dunk the tops (or the entire muffin) in the butter, then toss to coat in sugar mixture.
- Serve warm.