Today I’m sharing my great-grandmother’s recipe for doughnut muffins. Lucky you!
These are one of my favourite muffins of all time and space. I can’t even tell you how many warm, cinnamon sugar memories these muffins conjure up. So you’ll just have to imagine…or start making your own with this sure-to-be-a-keeper recipe.
The original recipe does not call for pumpkin puree, but with this cool weather I want to taste fall! I swapped out the milk for pumpkin puree, and added pumpkin pie spice to the batter and the sugar topping. (For the classic recipe, use 1/2 cup milk and 1/2 tsp nutmeg in the batter, and roll in regular cinnamon sugar!)
If you like doughnuts, if you like muffins, if you like pumpkin…you will be in heaven. These are divine.
Pumpkin Spice Doughnut Muffins
For the muffins:
- 1/3 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1 1/2 cups unbleached flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup pumpkin puree
For the topping:
- 6 Tbsp butter, melted
- 1 tsp pumpkin pie spice stirred into 1/3 cup sugar, with additional ground cinnamon to taste
Preheat oven to 350, and butter/grease 1 muffin tin. Blend butter, sugar, and egg. In a separate bowl, sift dry ingredients together. Add to butter and sugar mixture. Once incorporated, add pumpkin puree and mix well. Spoon into muffin tin and bake for 20-30 minutes, until lightly browned and a toothpick inserted comes out clean.
Remove muffins from pan. While still warm, dip muffins in melted butter and then roll in the sugar and spice mixture. Select one warm, freshly-rolled muffin to eat immediately.