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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Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon 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 teaspoon 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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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