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Pumpkin Doughnut Muffins

Author: Jennifer Locklin

Ingredients

  • 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 1/2 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 2/3 full (don't use paper baking cup liners). Bake at 350 for 20 to 25 minutes or until golden brown. Combine 1/2 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.