Back in the day, which was a Wednesday by the way, I made this recipe. It was incredible.
I’m not much of a donut lover, but I do live with two. So we’ve compromised and every October I make a double batch of the most amazing pumpkin donut muffins that you will ever try. My son started calling them donut holes, and it’s just stuck… but they are more of three holes combined into one.
Before anyone says anything… you’ve probably seen these pictures around the web. They are mine. They were taken in my house, on my camera, with my hand. I just posted the original recipe on my old site, and knew that I had to share them again with all of you!
Pumpkin Donut Muffins
(recipe adapted from Group Recipes)
1/2 cup sugar
1/4 cup unsalted butter, softened
1 1/2 cup pumpkin Puree
1/4 t. vanilla
1/8 cup milk
1-1/2 cup flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup sugar
2 teaspoons ground cinnamon
4 tablespoons butter, melted
- Preheat your oven to 350 degrees. Grease a 12 count muffin tin and set aside,
-Combine the sugar, butter, vanilla and pumpkin in the bowl of an electric mixer. Stir to combine. Add the egg.
- Quickly whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Slowly mix into the egg mixture, adding the milk a little at a time until combined. Divide into muffin cups, and bake for 20-25 minutes, or until they are golden brown.
- While the doughnuts are baking, combine the sugar and cinnamon in a large Ziploc. Melt the butter in a shallow dish.
- Allow the doughnuts to cool for ten minutes. Working with one at a time, roll each in butter. Place into the Ziploc, and give it a good shake, making sure the sugar mix coats the entire muffin.
Now… While I know baked donuts are tempting…. Most of you are probably here for another reason!
I recently increased my following by… well… a lot!
To say thank you I wanted to offer you the chance at something in return!
ONE lucky reader will win….. (drum roll please)
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