Pumpkin Doughnut Muffins

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I hope you're not sick of pumpkin spice everything, because I have some of it for you today. These pumpkin spice doughnut muffins are the best of both worlds- the texture of a cake doughnut but the size and sturdiness of a muffin.  

These were a little more work than the average muffin, but not much more.  They require an electric mixer, so you would benefit from having a handheld or counter model.  I used my handheld mixer.  They are easy to throw together, and tasty!  I loved the end result.  I also liked that they weren't quite as fatty as some muffin recipes.  They are more pumpkin-y than a lot of the muffins I've made in the past and have a nice balance of spices.  Try these today!

from Cooking Classy Blog

Makes 12-18 muffins

3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 pinch ground cloves
1 1/4 cups canned pumpkin puree
1/3 cup plain Greek yogurt
6 Tbsp unsalted butter, softened
1/4 cup vegetable oil, divided
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Preheat oven to 400 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside.  In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.  In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes.  Blend in remaining 3 Tbsp vegetable oil.  Mix in eggs one at a time blending just until combined after each addition and adding in vanilla with second egg.  Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.

Divide batter among paper lined muffin cups, filling each cup until mostly full and bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.

  • I made the actual muffin as the original poster wrote them, but I left out the glaze.  I am just not much of a glaze girl on cake doughnuts or muffins.  For the glaze recipe, just click on the recipe title, which doubles as a link to the original post.
  • These freeze well.  Wrap them individually and place in a zip-top freezer bag.  Thaw either on counter or in microwave about 30 seconds.

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