The Pioneer Woman Tasty Kitchen
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Pumpkin Doughnut Muffins

4.52 Mitt(s) 19 Rating(s)19 votes, average: 4.52 out of 519 votes, average: 4.52 out of 519 votes, average: 4.52 out of 519 votes, average: 4.52 out of 519 votes, average: 4.52 out of 5

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Level: Easy

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Description

OK, I admit it, I’m in love with doughnut muffins! You know the ones dipped in butter, then rolled in sugar that go great with coffee? Yea, those! Since it’s fall…

Ingredients

  • 1-½ cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ½ cups Sugar
  • 1 stick Butter
  • 1 whole Egg
  • 1 cup Canned Pumpkin (not Pie Filling)
  • 1 teaspoon Vanilla
  • ½ cups Milk
  • ½ cups Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1 stick Butter, Melted

Preparation

In a mixing bowl, stir together flour, baking powder, 1 teaspoon of pumpkin pie spice, and salt; set aside.

In a separate bowl, cream together 1/2 cup sugar, butter and egg. Mix in pumpkin and vanilla.

Add flour mixture and milk alternately to the creamed mixture, beating well.

Fill 12 greased muffin cups 2/3 full (don’t use paper baking cup liners). Bake at 350F for 20 to 25 minutes or until golden brown.

Combine 1/2 cup sugar, 1 teaspoon of pumpkin pie spice and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.

11 Comments

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jana37 on 2.3.2011

Love the idea to add pumpkin to my favorite muffin!! You rock!
Janet

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sharann on 11.30.2010

These were just divine!! Soooo good!!!!

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benner on 11.30.2010

made this recipe out of thanksgiving leftovers of meringue and sweet potatoes it was absolutely yum! thanks for the recipe.

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EmilyRose on 11.28.2010

These little doughnuts are awesome! I cut the recipe in half and made in mini muffin pans and it made 36 minis. I didn’t have any butter so I used margarine and I don’t think it made a difference, they were so moist and delicious! The difficult part is trying to keep from eating them as you are rolling them in the cinnamon sugar!

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Terrilox on 11.27.2010

These look amazing!

19 Reviews

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egustave on 9.11.2011

These were delicious. I love the idea of making them mini next time, thanks for a great and easy recipe.

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mygirlsnme on 2.2.2011

I think this is the first recipe I ever saved on TK, and now that I finally made it, it’s a winner for sure! I only used half a stick of butter for coating the tops, which was plenty, and the spice/sugar mixture still stuck to the rest of the muffin since I rolled them when they were warm. The spice/sugar mixture also makes a bit extra, and I always feel bad dumping that much goodness out, but you can’t really save it because it winds up with butter in it.

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carolinagirl on 1.12.2011

Can I just say awesome!! I too am a pumpkin lover and had printed this recipe off a couple of months ago and finally made them Monday when we had a snow day! My husband and son loved them and of course I did too!

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heidihj on 1.2.2011

These were wonderful. They make a great breakfast or snack.

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kentuckywoman on 12.13.2010

Super yummy but definitely best when served warm, just after they are baked. Really moist and the flavor is great!

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