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 pumpkin doughnut muffins are divine.
Pumpkin Spice Doughnut Muffins
These pumpkin spice doughnut muffins are the perfect treat for fall! Serve with coffee or apple cider for dessert...or breakfast!
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:
- 1/3 cup sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 6 Tbsp butter melted
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. Mix sugar, pumpkin pie spice, and cinnamon in a bowl. 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.
We like to use Real Salt in all our cooking!