Where can I find pureed pumpkin?

It is usually in the baking aisle, especially in the fall when folks are making all those pumpkin pies. Make sure you check to be certain you are getting pumpkin puree and not pumpkin pie filling - the cans look very similar.

What is the best way to get the batter into the muffin tin?

Two spoons (one to scoop, the other to scrape the batter into the muffin cups works just fine. I do have a muffin scoop that I absolutely love for muffins, and you could also use a cookie scoop.

How far ahead can I make these?

As with most baked goods, they are best on the first day, but they will last several days in a covered container.

Have a question I didn't cover?

Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

Pumpkin Doughnut Muffins

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5 from 1 review

This soft and flavorful pumpkin doughnut muffins recipe is one of the best ways to use canned pumpkin! The cinnamon sugar coating takes these muffins over the top.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cooling Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 15 ounce can pumpkin puree
3/4 cup brown sugar
10 tablespoons butter, room temperature
2 eggs
3/4 cup white sugar
2 1/2 teaspoons cinnamon
4 tablespoons butter, melted

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Instructions

Preheat oven to 350 degrees.
Spray a 12 cup muffin pan with cooking spray.
Mix flour, baking powder, baking soda, salt, nutmeg, and allspice.
In another bowl, stir up buttermilk and pumpkin puree.
Beat 10 tablespoons of butter and brown sugar in a large mixing bowl with an electric mixer until it is nice and fluffy. Beat in the eggs, one at a time.
Add flour mixture in three portions, alternating with two portions of the pumpkin mixture, until everything is nice and combined.
Divide the batter between the 12 muffin cup openings and bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes.
While the muffins are baking, mix the white sugar and cinnamon in a shallow bowl. Let muffins cool for 10 long minutes in the pan.
Take the muffins out of the pan, brush them all over with butter, then roll them in the sugar mixture.
Let muffins cool completely on a wire rack and serve ’em up!

Notes

Make sure you are using pumpkin puree and not pumpkin pie mix – the cans look super similar! Look for it in the baking aisle.
Take the wrapper off the butter before you bring it to room temperature so the soft butter doesn’t stick to that wrapper.
If you want, you can just coat the top of the muffins with the butter and cinnamon sugar mixture. They are a little neater to eat that way (although I’ve never heard a complaint about a messy muffin!)
These are best the day you make them, but they will keep for a few days in a covered container. If they last that long!

Find it online: https://www.framedcooks.com/pumpkin-doughnut-muffins/