Pumpkin Donut MuffinsSeptember 21, 2010
I know I’ve mentioned this before but my husband loves donuts.
Me? I’m okay with them.
I saw a recipe for a baked pumpkin donut and thought why can’t I just make it in a muffin tin? Then I thought why can’t I roll it in cinnamon sugar or better yet some more of the pumpkin spice?
As a rule I don’t buy donuts and I usually don’t make them. My husband has no will power when it comes to a donut. That’s not such a great thing with his diabetes. And although he usually has issues with the blood sugar dipping, I don’t want to encourage high blood sugar either. The key is to keep it from dipping in either direction.
But I love pumpkin. This time of year I can’t get enough of it. Pumpkin bread, pumpkin pie, pumpkin squares.
Culver’s even has a great pumpkin mixer that we get every year after we go out to the pumpkin patch.
- 2 1/2 C Flour
- 3/4 C Brown Sugar
- 2 t Baking Powder
- 2 1/2 t Pumpkin Pie Spice
- 3/4 t Salt
- 1/2 t Baking Soda
- 1 1/2 C Canned Pumpkin-A whole can
- 3 Eggs
- 1/2 C Butter, softened
- Spiced Sugar Coating
- 3/4 C Butter, melted
- 1 C Sugar
- 1 T Cinnamon
- 2 T Pumpkin Pie Spice
In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin spice, salt and baking soda.
In a large bowl, combine the pumpkin, eggs, and butter. Beat until smooth. Add the flour mixture, beat until well combined. Spoon the mixture into greased muffin tins close to the top. Place in a preheated 350 degree oven and bake for 20-25 minutes (15-20 minutes if using the mini tin). While baking, melt the butter and place in a bowl. In another bowl combine the sugar and spices. While the muffins are still slightly warm, dip them in the melted butter and then roll in the sugar mixture.
This recipe makes about 18 regular muffins. I actually made some as mini-muffins and some regular.
Enjoy this simple and yummy treat.
Here’s the inspiration for this awesome recipe.