I absolutely love doughnut muffins if you haven't already figured that out. It might be evidenced by this original post for spiced doughnut muffins and this post with like 3 citrus variations on them. Recently I tried adding pumpkin to the spiced doughnut recipe and ended up with yet another really good variation. My husband says I can't leave muffin recipes alone and make the same thing twice. But sometimes the change ups are totally worth it. My kids ate these SO well. I didn't really mention the pumpkin. (Smile.)
Pumpkin Spiced Doughnut Muffins
1/4 cup butter, at room temperature
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ground nutmeg
1/4 tsp cloves
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup pumpkin puree
1/3 cup plain yogurt (or buttermilk)
Line muffin tins with 12 paper liners or lightly grease. In a mixing bowl, beat together butter, oil, sugar and brown sugar until creamed. Add in eggs and beat well. Mix in baking powder, baking soda, nutmeg, cinnamon, cloves, salt and vanilla. Alternate adding flour with the pumpkin and yogurt and mix well after each addition. Its important to start with flour and end with flour--when you add the wet ingredients the batter tends to break up a bit and the flour then helps smooth it out again. When I do it, I add flour-wet-flour-wet-flour. Your batter will be thick and fluffy. Fill your muffin cups to the top. Bake in a preheated oven at 425F (220C) for 15-20 minutes. Muffins will have a great domed top and be slightly browned on top. Test for doneness with a toothpick or by lightly tapping the top to see if it springs back.
Glaze
1 cup powdered sugar
pinch of salt (opt)
dash of vanilla (1/8 tsp or so)
2 Tbs milk
While muffins are baking, mix together the glaze. If its too runny, add just a little powdered sugar. If its to thick, add a little milk. Drop a bit of glaze on the top of each warm muffin. It will spread and run down. You can also dip the muffin tops in a bowl of the glaze but I find just spooning on works fine for me and is much quicker!
Variation: Use 1/2 cup pumpkin puree and 1/2 cup pumpkin butter. Cut white sugar to 1/3 cup and only lightly fill brown sugar. Equally yummy. (I learned this out of desperation of course--I NEEDED these muffins but only had 1/2 cup of pumpkin!)
Pumpkin Spiced Doughnut Muffins
1/4 cup butter, at room temperature
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ground nutmeg
1/4 tsp cloves
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup pumpkin puree
1/3 cup plain yogurt (or buttermilk)
Line muffin tins with 12 paper liners or lightly grease. In a mixing bowl, beat together butter, oil, sugar and brown sugar until creamed. Add in eggs and beat well. Mix in baking powder, baking soda, nutmeg, cinnamon, cloves, salt and vanilla. Alternate adding flour with the pumpkin and yogurt and mix well after each addition. Its important to start with flour and end with flour--when you add the wet ingredients the batter tends to break up a bit and the flour then helps smooth it out again. When I do it, I add flour-wet-flour-wet-flour. Your batter will be thick and fluffy. Fill your muffin cups to the top. Bake in a preheated oven at 425F (220C) for 15-20 minutes. Muffins will have a great domed top and be slightly browned on top. Test for doneness with a toothpick or by lightly tapping the top to see if it springs back.
Glaze
1 cup powdered sugar
pinch of salt (opt)
dash of vanilla (1/8 tsp or so)
2 Tbs milk
While muffins are baking, mix together the glaze. If its too runny, add just a little powdered sugar. If its to thick, add a little milk. Drop a bit of glaze on the top of each warm muffin. It will spread and run down. You can also dip the muffin tops in a bowl of the glaze but I find just spooning on works fine for me and is much quicker!
Variation: Use 1/2 cup pumpkin puree and 1/2 cup pumpkin butter. Cut white sugar to 1/3 cup and only lightly fill brown sugar. Equally yummy. (I learned this out of desperation of course--I NEEDED these muffins but only had 1/2 cup of pumpkin!)
Ooo this sounds so good! I was thinking I would use a brownie pan instead of a muffin pan, do you think it will work out the same? If not, what adjustments would you make?
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