Best 3 Pumpkin Doughnut Muffins Recipes
Pumpkin doughnut muffins are a delightful autumn treat that combines the flavors of pumpkin and spice with the comforting texture of a muffin. These delectable treats are perfect for breakfast, brunch, or as an afternoon snack. With their moist, fluffy crumb and sweet pumpkin flavor, these muffins are sure to please everyone. The warm spices, such as cinnamon, nutmeg, and ginger, add a touch of warmth and coziness that makes them particularly enjoyable on chilly fall days. Whether you're a seasoned baker or a novice in the kitchen, this recipe guide will provide you with all the tips and instructions you need to create the perfect pumpkin doughnut muffins.
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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
PUMPKIN NUT MUFFINS
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Provided by Amy Posont
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g
PUMPKIN DOUGHNUT MUFFINS (MARTHA STEWART)
These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing 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 into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
- Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container up to 1 day.).
Nutrition Facts : Calories 235.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.6, Sodium 214.2, Carbohydrate 34.5, Fiber 0.8, Sugar 17.6, Protein 3.2
Tips:
- Use fresh pumpkin puree: Homemade pumpkin puree has a richer flavor than canned puree. To make your own, simply roast a pumpkin in the oven until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter: Overmixing will make the muffins tough. Mix the batter just until the ingredients are combined. If you overmix, the muffins will be dense and dry.
- Use a muffin scoop to fill the muffin cups: This will help ensure that the muffins are all the same size and shape. It will also prevent you from overfilling the muffin cups.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through. If you underbake the muffins, they will be gooey in the center.
- Let the muffins cool completely before frosting them: This will help prevent the frosting from melting.
Conclusion:
Pumpkin doughnut muffins are a delicious and easy-to-make fall treat. They are perfect for breakfast, brunch, or a snack. With their moist texture, sweet pumpkin flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a festive and flavorful muffin recipe, give these pumpkin doughnut muffins a try. You won't be disappointed!
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