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- 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour For these muffins, I use canned pumpkin puree. It gives a smooth texture and rich flavor. Brown sugar adds moisture and depth, while granulated sugar provides sweetness. Vegetable oil keeps the muffins soft. Eggs help bind the mixture together. Vanilla extract adds a warm note. Lastly, all-purpose flour gives the muffins structure. - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground cloves Baking powder and baking soda are key to making the muffins rise. The spices, like cinnamon and nutmeg, bring warmth. Salt balances the sweetness. Ground cloves add a unique flavor twist. Together, these ingredients create a delicious aroma and taste. - 1/4 cup sugar (for coating) - 2 teaspoons cinnamon (for coating) To finish, I mix sugar and cinnamon for rolling the muffins. This sweet coating adds a crunchy texture and extra flavor. It makes the muffins feel like a special treat. This step is simple, but it elevates the whole experience. - Preheat your oven to 350°F (175°C). Grease a muffin tin or use liners. - In a large bowl, mix 1 cup of pumpkin puree, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Stir until smooth. - In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon ground cloves. - Gently fold the dry mix into the wet mix. Stir until just combined. A few lumps are okay. - Divide the batter evenly among the muffin cups. Fill each about 2/3 full for even baking. - Bake the muffins for 18-20 minutes. Insert a toothpick to check. It should come out clean. - While they bake, mix 1/4 cup sugar with 2 teaspoons cinnamon in a bowl. - After baking, cool the muffins in the pan for 5 minutes. Then roll each muffin in the cinnamon-sugar mix while warm. To make perfect pumpkin donut muffins, avoid overmixing the batter. Overmixing makes the muffins tough. Mix just until the dry ingredients blend in. A few lumps are okay. Another key tip is to ensure your oven is at the right temperature. A preheated oven helps the muffins rise well. An oven thermometer can help you check the real heat inside. Want to make your muffins even better? You can add nuts or chocolate chips. Chopped walnuts or chocolate bits add a nice crunch and flavor. You can also adjust the spices to match your taste. If you love more warmth, add a bit more cinnamon or nutmeg. You can even try new spices like ginger for a twist. How you display your muffins can make them even more appealing. Arrange the muffins on a pretty plate. You can also add some fall leaves or small pumpkins around them for a festive look. For drinks, serve your muffins with apple cider or hot coffee. These pair well and bring out the sweet pumpkin flavor. A warm drink next to a warm muffin is cozy and delightful! {{image_2}} You can easily switch up the flavors in pumpkin donut muffins. One way is to add different spices. Try adding ginger or allspice for extra warmth. They can enhance the rich pumpkin taste. You can also mix in fruits. Apples add a crisp texture, while cranberries bring a tart burst. These fruits will make your muffins even more delicious and fun. If you need gluten-free options, use almond flour or oat flour instead of all-purpose flour. These flours work well and keep the taste yummy. For those who want vegan muffins, you can swap eggs with flaxseed meal or applesauce. Replace dairy with almond milk or coconut milk. Your muffins will still taste great! During the holidays, add festive spices like nutmeg and cardamom for a special touch. You can also top them with a light glaze or colorful sprinkles. For year-round fun, adjust toppings to match different seasons. Use lemon zest in spring or chocolate chips in summer. These changes keep your pumpkin donut muffins exciting all year! For short-term storage, keep your pumpkin donut muffins in an airtight container. This helps keep them fresh and moist. Place the container at room temperature. If you want to store them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. This way, they stay tasty for up to three months. To reheat your muffins, use a microwave. Heat them for about 10-15 seconds. This warms them without drying them out. You can also use an oven. Preheat it to 350°F (175°C) and warm the muffins for 5-7 minutes. This helps keep them soft. For freshness, always store them in a cool, dry place and avoid heat sources. Pumpkin donut muffins last about 2-3 days at room temperature. If you store them in the fridge, they can last up to a week. However, refrigeration may dry them out. So, room storage is often best for taste and texture. Always check for signs of spoilage before eating. Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin adds a nice, bright flavor. Make sure to measure it out as you would with canned. About one small pumpkin yields enough puree for this recipe. The muffins are done when a toothpick comes out clean. Insert it in the center of a muffin. If it’s wet or has batter on it, bake for a few more minutes. You can also check if the tops are golden brown. These muffins pair well with apple cider or coffee. The warm spices in the muffins enhance the flavors of these drinks. You can also serve them with a simple glaze or whipped cream for a treat. Yes, you can make them ahead of time. Store the muffins in an airtight container for up to three days. You can also freeze them for longer storage. Just thaw and warm them up before serving. To freeze, let them cool completely first. Then wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They can last up to three months frozen. Just thaw them at room temperature or warm them in the oven. In this blog post, we explored how to make delicious pumpkin donut muffins. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to avoid common mistakes, enhance flavor, and even make variations. Remember to store your muffins properly for the best taste. These muffins are perfect for fall and beyond. Enjoy them with your favorite drink or share with friends. Now it's time for you to try out the recipe and create your own tasty treats!

Pumpkin Donut Muffins

Delight your taste buds with these irresistible Pumpkin Donut Muffins! Bursting with flavors of warm spices and sweet pumpkin, these muffins are perfect for fall. In just 35 minutes, you can whip up a dozen soft and fluffy treats. Roll them in cinnamon sugar for the ultimate indulgence. Ready to impress your friends and family? Click through to discover the complete recipe and elevate your baking game today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 cup sugar (for coating)

2 teaspoons cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

    In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.

      In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground cloves.

        Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine.

          Divide the batter evenly among the muffin cups, filling each about 2/3 full.

            Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

              While the muffins are baking, prepare the cinnamon-sugar coating by mixing the 1/4 cup sugar and 2 teaspoons cinnamon in a bowl.

                Once baked, allow the muffins to cool in the pan for 5 minutes, then remove them and roll each muffin in the cinnamon-sugar mixture while they are still warm.

                  For a little extra indulgence, you can drizzle a simple icing made of powdered sugar and milk over the tops of the muffins after they cool.

                    Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

                      - Presentation Tips: Arrange the muffins on a decorative plate, and serve with a side of apple cider or hot coffee for a cozy fall treat.