Baked Pumpkin Donut Muffins
Servings 12
Equipment
- Muffin Tray
- Hand mixer
- Wire Cooling Rack
Ingredients
Donuts:
- 3 cups of flour
- 2½ tsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp fresh nutmeg grated
- ¼ tsp cardamom
- ¼ tsp ground cloves
- Dash of dried ginger
- 10 tbsp butter room temperature
- ¾ cup of brown sugar
- 2 large eggs room temperature
- 15-oz can of pumpkin puree
- ⅓ cup of buttermilk
- 1 tsp vanilla
Other Ingredients:
- 4 tbsp butter melted
- ¾ cup of white sugar
- 2½ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
- Prepare the donut batter by combining the flours, baking powder, salt, baking soda, cinnamon, nutmeg, cardamom, cloves, and ginger in a bowl; mix well.
- Beat the butter and sugar with a hand mixer until creamy; add the eggs, pumpkin puree, buttermilk, and vanilla, then beat until well combined.
- Add the flour mixture to the pumpkin mixture and mix until just combined.
- Spoon the mixture into the muffin tray evenly.
- Bake the muffins by placing the muffin tray in the oven and bake 25-28 minutes, or until a tester inserted in the center comes out clean.
- Let the muffins cool for a couple of minutes before moving to a wire cooling rack.
- Prepare the cinnamon & sugar mixture by combining the white sugar and cinnamon in a bowl until well mixed.
- Brush the warm, melted butter over the entire muffin.
- Immediately place it in the cinnamon & sugar mixture and toss it around to coat evenly.
- Set the finished muffins on a rack to cool for a few minutes.
- Serve and enjoy!