Pumpkin Donut Muffins
The recipe Pumpkin Donut Muffins can be made in approximately 20 minutes. Watching your figure? This lacto ovo vegetarian recipe has 58 calories, 1g of protein, and 2g of fat per serving. For 9 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up unsalted butter, pumpkin puree, baking soda, and a few other things to make it today. It works well as a hor d'oeuvre. 10432 people found this recipe to be tasty and satisfying. It is brought to you by Shugary Sweets. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so tremendous. Try Pumpkin Donut Muffins, Mini pumpkin donut muffins, and Pumpkin Donut Muffins (Oil Free) for similar recipes.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 tsp allspice
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract
Equipment:
mini muffin tray
oven
wire rack
bowl
Cooking instruction summary:
In a mixer, blend butter and sugar until creamy. Add in egg and vanilla, beat until combined. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt, allspice and cinnamon. Fill cavities of a greased mini muffin pan about half full (I use a metal 1Tbsp scoop). Bake in a 375 degree F oven for 10 minutes. Remove and cool on wire rack.Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter.Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
Step by step:
1. In a mixer, blend butter and sugar until creamy.
2. Add in egg and vanilla, beat until combined. Blend in pumpkin puree.
3. Add flour, baking powder, baking soda, salt, allspice and cinnamon. Fill cavities of a greased mini muffin pan about half full (I use a metal 1Tbsp scoop).
4. Bake in a 375 degree F oven for 10 minutes.
5. Remove and cool on wire rack.Meanwhile, mix cinnamon and sugar and a small bowl. In a separate bowl, melt butter.Dip each muffin top into the melted butter then into the cinnamon sugar mix. Repeat until all muffins are dipped. Store in an airtight container for up to one week. Or freeze for up to one month.
Nutrition Information:
covered percent of daily need
