Pumpkin Spice Donut Muffins
If you have been hanging around here this week you know I have been trying to keep things real. Letting you know a little about myself. Here is something you should know. I love pumpkin. Pumpkin pie, pumpkin cookies, pumpkin spice lattes, pumpkin donuts, pumpkin soup, pumpkin muffins, whipped pumpkin hair mousse, pumpkin flan….just call me Bubba.
There’s a farm not too far from my home that makes a mean pumpkin spice donut that just makes me want to do run. I absolutely despise running, but by golly if I had to, I think, I would run all the way to Post Family Farms to get me one of their donuts. Unless, Big D felt sorry for me, in that case I would just stay home and let her bring me a box of them.
If you missed the story about how Big D thought we were going to have to put our dog Jack to sleep and brought me pumpkin spice donuts then just take a minute and go back to that day.
The picture above is my own creation, inspired by the Pumpkin Spice Donuts at Post Family Farm and The Pioneer Woman’s French Breakfast Puffs. I used Ree’s puff recipe as a home base and came up with these marvelous morsels.
Take a look at that. Now if that isn’t something that makes you salivate…well then you need to go see your doctor, because your saliva glands must be malfunctioning.
I told you I was still trying to keep it real with you. The day I made these muffins I also made cinnamon rolls (4 dozen) and banana chocolate chip muffins. So this is what my kitchen island was looking like right about an hour into all that.
Pumpkin Spice Donut Muffins
decadent baked muffins
Equipment
- hand or stand mixer spoon, whisk
Ingredients
- 31/2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg freshly ground if possible!
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 cup granulated sugar
- 2/3 cup Crisco shortening butter can be substituted, however the texture may be altered
- 2 large eggs
- 1/2 cup buttermilk may need 1 extra tbsp if batter is too thick
- 1 cup canned pumpkin no spices added, and unsweetened
Cinnamon Sugar Coating
- 2 sticks butter melted
- 11/2 cups granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350 degrees. 1. Add sugar, shortening, to mixing bowl, blend until creamed, and fluffy. approximately 3 minutes, taking time to scrape sides of bowl
- 2. Add eggs one at a time, blending well after each.
- 3. Add pumpkin to shortening sugar mixture. Mix until smooth. Batter may look broken or curdled at this point, its ok everything will be fine. Make sure to scrape down sides of bowl.
- 4. Mix remaining dry ingredients together in a large measuring cup or mixing bowl. (flour, baking powder, baking soda, salt,cinnamon, nutmeg, clove, ginger)
- 5. Measure out your buttermilk into a pourable container.
- 6. Next alternate adding the dry ingredients and buttermilk to the pumpkin mixture. Add a little flour, then buttermilk, mix, repeat until each is incorporated. Mix until all ingredients are incorporated well, but do not over mix.
- 7. Prepare muffin tins by greasing them. I use Pam Baking Spray, spray each tin well. Or you can take a little bit of shortening on a paper towel and spread around in each tin, being careful to get all the corners. (this is how my mom always has done it) I use a standard 2" muffin tin for this recipe. Fill tins 2/3 full.
- 8. Place muffin donuts in preheated (350) oven for 22 minutes. You can check them at 20 minutes by inserting toothpick, if it comes out clean they are done. Mine have always needed an extra couple minutes, thus the 22 minute time frame!While muffin donuts are baking melt butter in a medium sized dish and mix sugar and cinnamon in another dish. As soon as you take these out of the oven, tip them out on to a making sheet. As soon as you can handle them start the coating process.
- 9. Coating Process: take muffin and roll it around in butter so it completely coats but doesn't soak up too much butter, then dredge butter covered muffin in to the cinnamon sugar mixture. set on a cooling rack or a baking sheet. Repeat this process until all muffins are coated in butter and sugar. I try to keep one had for butter, and one hand in the sugar. It is a bit of a messy process but so worth it!
Notes
Note: If you do not have buttermilk on hand, you can easily make your own by adding 1tbsp of white vinegar to 1 cup of milk, stir, and let set for 5 minutes before using.
Tried this recipe?Mention @eat2gather or tag #eat2gather!
Still keepin it real…
Scraping down sides of bowl until everything is fully incorporated.
Letting muffins cool just long enough so you can handle them(30 seconds), set up this scenario for the coating. Melted butter in one dish, and mix the cinnamon sugar in another and set a cookie sheet close by.
Take muffin and dunk it in to the butter, make sure it takes a dip in the butter, you want it completely covered so the sugar will stick.
Take out of butter and dredge immediately in to the cinnamon sugar. Make sure the muffin is completely coated with sugar, no bare spots.
I have to say I am really, really sorry, because after you make these muffins, your family may find you in a corner somewhere totally bonked out on these things. Covered in crumbs, eyes glazed over, mumbling…pppuumkinnn..puuuummmkin..spICE, mama, dada.
Hey, I told you I was tryin’ to keep it real. Well, just in case you wondered if I had some sort of special light box or something to take pictures in, not that my pictures are professional or anything. I don’t! There is nothing professional or photo shootish about my food photography. I just have friends that stop in because of the mind controlling muffins. They stop by to make sure I am holding it all together….and well maybe to get a fix for themselves. This would be Dee. See that glazed over look in her eyes? That’s the look. The muffin mind controll look.
Hi Dee! Thanks so much for stopping by and helping out. Dee is crazy busy these days check out what she’s been up to. I really do think the mind controlling powers of the muffins drew her in. She was hollering from the garage, “WHAT are you baking?”, before she even came in the house.
One last picture to see if your saliva glands are functioning. If this doesn’t do it you need professional help.
In the words of my father “scrump-dilly-icious!”
OMG, these look amazing! I am so making these! Thanks for sharing!
I hope you do make them because they are so yum! You might want to double the batch and share with a neighbor! ; ) Thanks for coming over and saying hi! Enjoy the rest of your weekend!
OK, this is what Natalie requested for her 9th birthday breakfast, her lunch and her dinner. I had to stop @ doing these for dinner also. I thought she might have a seizure from all the sugar. Boy they are good. I brought them to work on Tue and called them "Conference Day survival muffins". Guess what…we all survived and I even had a few request the recipe. Sent them directly to you. Thanks for sharing…
These seem like the perfect treat! They're almost like donut holes and mini muffins at the same time.
i think that these pumpkin donuts need to be made asap. my mom found pumpkin in meijers the other day and monopolized it all. 🙂
those pumpkin muffins were waay too yummy and so was the banana bread and the cake pops and then CeCe gave me her cake pop at lunch the next day:)
hmmm. . . should I make them next week myself or should I stop over at Sheilas and see what she is baking?? I know she bakes on Tuesdays. . .
Evidently there is a nationwide "canned pumpkin crisis", so here's what to do if you can't find any: Microwave 2 sweet potatoes (use that "potato" button on the microwave) and after they cool a bit scoop out 1 cup of sweet potato to use in place of canned pumpkin. Excellent texture and flavor!
My husband is never going to let me get away without making them. I'm actually considering making it tonight…
looks de-lish!
Hi Sheila! I just made pumpkin bread yesterday. mmmm I think I may have to consider these for the weekend. 🙂 When my Kraut friend ( I call her that just like you do Andrea) and I started celebrating Thanksgiving together she INSISTED we make pumpkin pie from scratch. I laughed and handed he a can and said here you go! But she finally won out. We found the easiest and fastest way was to cut the pumpkin in half, remove innards and then roast face down till tender as you would a squash. Scoop out the cooked flesh. Worked pretty well. Has a lighter flavor and thinner texture than canned.
Erika, Hi my friend. Thanks for reading my blog : D. Hope your cute patootie boys are doing well. To answer your question I have tried doing the pumpkin fresh from scratch. It is alot of work and it's not consistent. i think the canned pumpkin is always consistent in flavor and much much easier. And we moms need easy sometimes so I say, buy canned. LUvYa, Sheila
I will be making a big batch of these little suckers this weekend – YUM!!
Yous gotsta be kiddin me. Pumpkin is my fave. Must. Have. pumpkinspiceydonuthingies.
Oh my oh my…we must be sisters from a different mother…because I share your love for anything pumpkin!!!!! I am so excited to try these…however, finding a can of pumpkin may be difficult since the whole town of Gillette is having some crazy shortage of can pumpkin…good thing I am moving to different city and state all together:)
Goodness gracious!! I may have to make these for my trip to the mountains, or while in the mountains.
Sheila~
These look DE-lish! I can't wait to try them!
Just a side question: with your love of Farmer's Markets, have you ever taken a real-live pumpkin and used that for baking? I'm just wondering if you know that steps that need to be taken to go from "pumpkin off the vine" to "pumpkin in the can" and how we could re-create that at home…?
OK…my "Mind" control receiver was OFF that day…so please make again and know that your friend Big D thinks this might be the your best recipe yet! I must have one (or 3) soon! Oh, yum.
I am totally crazy for pumpkin as well and this is a must try on my list! Funny story a few weeks ago I was waiting to get my hair done and flipping through an old holiday magazine when I came across a recipe for pumpkin cornbread and I totally sat there and text myself the whole recipe to write down later when I got home lol.
I love pumpkin…everything…too!! These look great, so will definitely be giving them a try! 🙂