The Pioneer Woman Tasty Kitchen
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Pumpkin Muffin Donuts

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

An old-fashioned favorite with an autumn twist!

Ingredients

  • FOR THE DONUTS:
  • ⅓ cups Plain Pumpkin (Not Spiced)
  • ½ cups Organic Sugar
  • 1 whole Egg
  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Sea Salt
  • ½ teaspoons Freshly-ground Nutmeg
  • ½ cups 2% Milk
  • _____
  • FOR THE DUNKING CINNAMON SUGAR:
  • ½ cups Organic Sugar
  • 1 Tablespoon Cinnamon
  • ½ cups Salted Butter, Melted (see Drunken Option Below)
  • _____
  • FOR THE DRUNKEN DUNKING BUTTER:
  • ½ sticks Unsalted Butter, melted
  • 2 Tablespoons Light Rum

Preparation

For the donuts: In a medium sized mixing bowl, cream pumpkin, sugar and egg. Add dry ingredients and mix until mixture is thoroughly combined. Add milk gradually while mixing. Using ice cream scoop, fill 8 greased muffin tin holes. Bake at 325F for about 20-25 minutes or until golden.

For the dunking sugar: combine sugar and cinnamon together in a bowl. Melt butter in a bowl.

Dunk (I love that word!) warm muffins in melted butter and then right into the cinnamon sugar. Take a big bite with an ice cold glass of milk and jot down a note to yourself to be sure to double the recipe next time!

Variation: Instead of dunking in plain old butter, dunk muffins in Drunken Dunking Butter and then in cinnamon sugar. OH! MY! GOODNESS!

One Comment

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fairyguidemother on 10.11.2010

lookin good and your photo is great! I am going to try these next weekend. Thanks!

One Review

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katehopeeden on 10.9.2010

I made these this morning but had to tweak to make them vegan :-) I used 1 cup bread flour, 1/2 cup wheat flour and a tbl ground flax with 3 tbl water for the egg.
I really liked them and the kiddos ate them up :-)

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