I've never been a huge doughnut person- they always seem to verge on being just a little bit too sweet to eat for breakfast. (Doughnuts at midnight though? Count me in.) For breakfast, I am definitely more of a muffin girl, savoring every soft and fluffy bite. So what better to make me a doughnut for breakfast convert than these doughnut muffins? They are good at any time of day, and combine the best parts of these two popular treats.
Making them in a muffin pan allows for the perfect hand-held breakfast or snack. Baking them eliminates any possibility of greasiness. But the soft texture of the interior and the cinnamon sugar dipped outside are totally reminiscent of your favorite cake doughnut.
The pumpkin flavor here is sublime, lightly spiced with nutmeg and allspice. These babies are all fall, and would accompany a warm latte or mug of apple cider just perfectly. The pumpkin puree also ensures that the muffins are super moist and fluffy. So make these doughnut muffins today, and enjoy a perfect fall treat any time of day!
Pumpkin Doughnut Muffins
- 1 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon coarse salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 3 tablespoons milk (I used almond, but use whatever you have!)
- 1/2 cup plus 2 tablespoons pumpkin puree
- 1/4 teaspoon vanilla
- 5 tablespoons butter, room temperature
- 1/4 cup plus 2 tablespoons brown sugar
- 1 large egg
- 1/4 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons cinnamon
- 2 tablespoons butter, melted
Preheat oven to 350 degrees. Spray muffin pans with cooking spray. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, combine milk and pumpkin puree. In the bowl of an electric mixer, beat butter and brown sugar until light and fluffy. Add in vanilla and eggs, and beat to combine. With mixer on low, add the flour mixture in three additions, alternating with the pumpkin mixture, and beat to combine until flour is just incorporated.
Scoop about 1/3 cup batter into each muffin cup- they should be almost all of the way full. Bake for about 20 minutes, until toothpick inserted in center of a muffin comes out clean.
Meanwhile, combine the sugar and cinnamon. Let muffins cool 10 minutes. Remove one muffin from the pan, brush all over with melted butter and toss to coat in the cinnamon sugar mixture. Repeat with all of the muffins!
Adapted from the vanilla bean blog