Where can I find pureed pumpkin?

Look for it in the baking aisle, especially during the fall. Make sure you buy plain pumpkin puree rather than pumpkin pie filling—the cans look very similar, but pie filling already contains sugar and spices.

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

A large cookie or muffin scoop works beautifully. You can also use two spoons—one to scoop up the batter and the other to scrape it into the muffin cup.

How far ahead can I make these?

They are at their soft and cinnamon-sugary best on the day they are made, but you can keep them in a covered container at room temperature for up to three days.

Can I use homemade pumpkin puree?

You can! Drain off any excess liquid so it has a thick consistency similar to canned pumpkin. You will need about 1¾ cups.

Can I use paper muffin liners?

Absolutely. Let the muffins cool for 10 minutes, remove the liners and then brush and roll them in the cinnamon sugar. You can also leave the liners on and coat only the muffin tops.

Why did my muffins turn out dense?

Dense muffins usually happen when the batter is overmixed or too much flour is added. Spoon the flour lightly into your measuring cup, level it off and mix the batter just until the ingredients are combined.

Can I freeze pumpkin donut muffins?

Yes! For the best results, freeze the baked muffins before adding the butter and cinnamon-sugar coating. Store them in a freezer-safe container for up to two months, thaw at room temperature and coat them before serving.

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Easy Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

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5 from 1 review

This easy recipe for pumpkin doughnut muffins wraps soft, warmly spiced pumpkin muffins in a buttery cinnamon-sugar coating for an irresistible fall treat!

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

Ingredients

Scale

For the pumpkin muffins

3 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk
1 (15-ounce) can pumpkin puree
¾ cup packed brown sugar
10 tablespoons butter, at room temperature
2 eggs

For the cinnamon-sugar coating

¾ cup granulated sugar
2½ teaspoons ground cinnamon
4 tablespoons butter, melted

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Instructions

Preheat the oven to 350°F and spray a 12-cup muffin pan with cooking spray.
Whisk the flour, baking powder, baking soda, salt, nutmeg and allspice together in a medium bowl.
Stir the pumpkin puree and buttermilk together in a separate bowl until smooth.
Beat the softened butter and brown sugar in a large mixing bowl until light and fluffy, about two minutes.
Beat in the eggs one at a time.
Add the flour mixture in three portions, alternating with two portions of the pumpkin mixture. Begin and end with the flour and mix just until combined.
Divide the batter among the muffin cups and bake until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
While the muffins are baking, stir the granulated sugar and cinnamon together in a shallow bowl and melt the remaining butter.
Cool the muffins in the pan for 10 minutes, then carefully remove them. Brush each muffin with melted butter, roll it in the cinnamon sugar and transfer it to a wire rack to cool.

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/