Cake-like Pumpkin Doughnut Muffins dipped in butter and rolled in cinnamon and sugar. Get your pumpkin spice fix with this tried and true recipe!
OK, I admit it, I'm in love with these Pumpkin Doughnut Muffins! I got the original recipe for doughnut muffins from my friend Kristi over at ishouldbemoppingthefloor.com and they are fantastic! You know the muffins made with simple always on-hand ingredients, dipped in butter, then rolled in sugar that go great with coffee? Yea, those! Since it's fall, I started thinking that it might be a good idea to try to make pumpkin ones, so I gave it a try and thought they were great! I just made a few adjustments to the original recipe, by adding 1 cup of canned pumpkin, a little vanilla, and some pumpkin pie spice.
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Pumpkin Doughnut Muffins
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ c sugar
- 1 t pumpkin pie spice
- 1 t vanilla
- 1 stick butter
- 1 egg
- 1 c canned pumpkin (not pie filling)
- ½ cup milk
- ½ cup sugar
- 1 t pumpkin pie spice
- 1 tsp ground cinnamon
- 1 stick butter (melted)
Instructions
- In mixing bowl, stir together flour, baking powder, 1 t. pumpkin pie spice, and salt; set aside. In a separate bowl, cream together ½ cup sugar, shortening and egg. Mix in pumpkin and vanilla. Add flour mixture and milk alternately to the creamed mixture, beating well. Fill 12 greased muffin cups ⅔ full (don't use paper baking cup liners). Bake at 350 for 20 to 25 minutes or until golden brown. Combine ½ cup sugar and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.
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