Warm cinnamon sugar donut muffins made with real pumpkin and spiced to perfection make this one of my favorite autumn treats.
Servings 10 -12
- [b]Pumpkin Muffins
- [/b]1 and 3/4 cup all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup brown sugar
- 1 large egg
- 1 and 1/2 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream or milk
- 1/4 cup butter , melted
- 1/4 cup sugar
- 1 tablespoon cinnamon
Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, pumpkin pie spice and nutmeg. Whisk and set aside. In a medium bowl, combine melted butter and brown sugar and mix to dissolved sugar. Add egg and mix well. Stir in vanilla extract then add pumpkin puree and milk and stir well to combine. Next, add wet ingredients to dry ingredients and gently fold batter. Be careful not to over mix batter. Grease muffin tin with nonstick spray and spoon batter into tin and fill about 2/3 full. If using mini muffin tins, bake for about 10 minutes. If using regular muffin tins, bake for about 15-17 minutes.
Allow muffins to cool down then melt butter in microwave and brush it on the top of each muffin. Combine cinnamon and sugar together in a bowl and dunk each butter muffin top in the bowl.