It’s the first Sunday in October and I feel like ‘pumpkin recipe season’ has just started, so I thought it would be wrong to not make a pumpkin recipe. I wanted to make doughnuts, but I wasn’t in the mood to fry food, so I decided to make baked doughnuts instead. The problem is when I went to the store on Saturday to pick up a doughnut pan I couldn’t find one. That’s why these are Pumpkin Doughnut Muffins instead of Baked Pumpkin Doughnuts.
Maybe this is a good thing. If you saw a doughnut, but then realized it was baked you might be upset, like maybe I was trying to trick you by giving you some ‘healthy doughnut’. On the other hand if you saw a muffin, but later realized it was a covert doughnut…
Like some of my other recipes the Pumpkin Doughnut Muffin blurs the line between breakfast and dessert. This is doughnut batter, but because it’s cooked in a muffin pan
it’s like a giant doughnut hole. This might just look like a muffin, but the inside is dense like a doughnut and of course it has a spiced pumpkin flavor. When the Pumpkin Doughnut Muffins were done baking I dipped the tops of them in a powdered sugar glaze spiced with cinnamon and nutmeg.
I got started on these a little late in the morning, but that was a good thing because my youngest daughter just got home from gymnastics practice and she really wanted to help. That was perfect because I love cooking and baking with my kids.
In a medium size bowl I added all of our dry ingredients then whisked them together. The dry ingredients included flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In the bowl for my Kitchen Aid I added my wet ingredients; brown sugar, pumpkin, eggs, milk, and butter. My daughter Mackenzie creamed the wet ingredients together with my Kitchen Aid. We could have used the smaller hand mixer, but the Kitchen Aid is still a new toy for us.
Once the wet ingredients were completely mixed we slowly added the dry ingredients into the bowl of wet ingredients, just until they’re combined carefully making sure to not over mix them. Mackenzie sprayed our muffin pan with cooking spray then evenly divided the batter into the muffin cups. We baked the doughnuts for fifteen to twenty minutes until we could poke the center of the doughnuts with a toothpick and have it come out clean.
While the doughnuts were in the oven we got to work on the powdered sugar glaze. I cleaned out the bowl of my Kitchen Aid then added some powdered sugar, a little milk, some cinnamon, and a pinch of nutmeg. We used the wire attachment with the Kitchen Aid to mix the ingredients together, and just like the doughnut batter a smaller hand mixer would have worked just as good.
When the Pumpkin Doughnut Muffins were done baking and cooled off just a couple minutes, Mackenzie and I took turns dipping the tops of each doughnut into the glaze just to cover the ‘muffin top’ of each doughnut.
If you’re going to bake cupcakes, muffins, or Pumpkin Doughnut Muffins you’ve got to have a good muffin pan. The nicer of my two muffin pans is a Wilton Muffin Pan with a cover. The cover snaps into place so you can bring cupcakes or muffins to work, a party or even to a cake decorating class. The pan itself is made from a non-stick material and I’ve never had a problem with anything sticking to the pan. Coming from someone who bakes a dozen muffins each week this is a good muffin pan.
Adapted from Deliciously Sprinkled