Pumpkin Donut Muffins

$- 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup neutral vegetable oil - 2 large eggs, at room temperature These main ingredients create the rich, moist base of the pumpkin donut muffins. Canned pumpkin puree gives these muffins their signature flavor and color. Brown sugar adds a deep sweetness, while granulated sugar helps with texture. Vegetable oil keeps them moist, and eggs bind everything together. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground cloves The dry ingredients are key to structure and flavor. All-purpose flour provides the main bulk. Baking powder and baking soda help the muffins rise. Spices like cinnamon, nutmeg, and cloves add warmth and depth. Salt enhances all the flavors and balances the sweetness. - 1/4 cup granulated sugar - 2 teaspoons ground cinnamon The coating gives these muffins a delightful finish. Rolling them in a mix of sugar and cinnamon creates a sweet, crunchy outer layer. This simple step transforms the muffins from good to irresistible. You won't want to skip it! 1. First, preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or use paper liners. 2. In a large bowl, mix together the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is smooth. 3. In another bowl, sift the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves. This helps mix the dry ingredients evenly. 4. Gently fold the dry mix into the wet mix using a rubber spatula. Stir until just combined; a few lumps are fine. Don’t overmix, or the muffins may be tough. 1. Use a measuring cup or ice cream scoop to divide the batter into the muffin cups. Fill each cup about two-thirds full to let them rise. 2. Place the muffin tin in the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. 1. While the muffins bake, prepare a cinnamon-sugar mix. In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons of ground cinnamon. 2. Once the muffins cool for about 5 minutes, gently remove them from the tin. While they are still warm, roll each muffin in the cinnamon-sugar mix to coat them well. To make perfect pumpkin donut muffins, start with room temperature eggs. Room temperature eggs mix better and create a fluffier texture. Cold eggs can lead to dense muffins, which is not what we want. Always take your eggs out of the fridge ahead of time. Next, avoid overmixing the batter. Mix until the ingredients just combine. It is okay to have some small lumps. Overmixing makes the muffins tough. You want them light and tender. Use an ice cream scoop to portion your batter. This gives you even muffins. Each muffin will bake the same, which helps them rise nicely. If you do not have an ice cream scoop, a measuring cup works too. If you live at a high altitude, you may need to adjust your oven temperature. High altitudes can cause muffins to rise too fast, then collapse. Try lowering the oven temperature by 25°F. This helps the muffins bake evenly. For a beautiful display, arrange your muffins on a nice platter. You can stack them or line them up. Neat arrangements make them more inviting. Serve your muffins with warm drinks. A cup of apple cider or coffee pairs well. This makes for a cozy treat. You can also sprinkle a bit of cinnamon on top for extra flair. It adds both taste and charm to your muffins. {{image_4}} You can make your pumpkin donut muffins even more fun by adding chocolate chips or nuts. A handful of chocolate chips will melt into sweet pockets of goodness. If you prefer crunch, add chopped walnuts or pecans for texture. You can also drizzle a glaze over the muffins. A vanilla or maple glaze adds a nice touch. Just mix powdered sugar with a little milk and your flavor of choice. It makes every bite even sweeter. If you want a healthier muffin, swap all-purpose flour for whole wheat flour. This change adds fiber and nutrients while keeping a good taste. You can also reduce the sugar in the recipe. Try using natural sweeteners like honey or maple syrup. This way, you enjoy a tasty treat without too much sugar. For those with dietary needs, there are easy swaps. Use gluten-free flour instead of all-purpose flour. This keeps the muffins soft and tasty. If you are vegan, replace eggs with flaxseed meal or applesauce. For dairy-free options, you can use almond or coconut milk instead of regular milk. These changes help everyone enjoy delicious pumpkin donut muffins. To keep your pumpkin donut muffins fresh, use airtight containers. This helps seal in moisture and flavor. Place the muffins in a single layer. If you have many muffins, separate them with parchment paper. This prevents sticking. Store the container at room temperature for up to three days. For longer storage, consider the fridge. Muffins can stay fresh for about a week in the fridge, but they may dry out. You can add a slice of bread to the container to retain moisture. To freeze your muffins, first, let them cool completely. Then, wrap each muffin in plastic wrap. This protects them from freezer burn. Place the wrapped muffins into a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you’re ready to enjoy, remove a muffin from the freezer. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Unwrap the muffin and place it on a baking sheet. Heat for about 10–15 minutes. You can also microwave it for 20–30 seconds if you're in a hurry. Enjoy your warm, tasty muffins! Check your muffins with a toothpick. Insert it into the center. If it comes out clean, your muffins are done. They should also be golden on top. This simple test helps ensure you don’t overbake them. Yes, you can make these muffins ahead. Bake them, then let them cool. Store them in an airtight container. They stay fresh for about three days at room temperature. For longer storage, freeze them. Just wrap each muffin well before freezing. If you can’t find canned pumpkin, use fresh pumpkin. Cook and mash it until smooth. You can also use butternut squash puree as a great alternative. Both options keep the flavor and texture you want in your muffins. In this blog, we explored how to make delicious pumpkin muffins. We covered essential ingredients, simple steps, and helpful tips. I shared ways to mix in flavors and health options too. Remember to store muffins properly for lasting freshness. Baking can be fun and rewarding. I hope you feel inspired to create your own tasty treats at home! With these hints, you can bake like a pro. Enjoy your muffin-making adventure!$

Delight in the flavors of fall with these irresistible Pumpkin Donut Muffins! Made with creamy pumpkin puree and warm spices, these muffins are perfect for a cozy treat. In just 35 minutes, you can whip up a batch that’s sure to impress. Roll them in cinnamon-sugar for an extra touch of sweetness! Click through to discover the full recipe and make your autumn mornings even more special with these delicious muffins.

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Ingredients

1 cup canned pumpkin puree

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup neutral vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by greasing it with cooking spray or lining it with paper muffin liners.

In a large mixing bowl, add the canned pumpkin puree, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to blend these ingredients together until the mixture is smooth and well combined.

In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves to ensure an even distribution of the leavening agents and spices.

Carefully fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Mix until just combined – it’s okay if there are a few small lumps; avoid overmixing for a tender finish.

Using a measuring cup or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.

While the muffins are baking, prepare the cinnamon-sugar coating by combining the 1/4 cup granulated sugar with 2 teaspoons of ground cinnamon in a small bowl. Stir well to mix.

Once the muffins have finished baking, allow them to cool in the pan for about 5 minutes. After that, gently remove them from the tin and while they are still warm, roll each muffin in the cinnamon-sugar mixture to coat.

If you desire a touch of sweetness, make a simple glaze by whisking together powdered sugar with a splash of milk to achieve a drizzling consistency. Once the muffins are completely cooled, drizzle the icing over the tops for an extra indulgent treat.

Prep Time: 15 mins | Total Time: 35 mins | Yield: 12 muffins

- Presentation Tips: Neatly arrange the muffins on a decorative platter, and present with a steaming cup of apple cider or freshly brewed coffee for a delightful autumnal treat. Consider garnishing with a sprinkle of cinnamon on top for added visual appeal.