Posts Tagged ‘Pumpkin Donut Muffins’

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Pumpkinpalooza

November 3, 2011

As you may know, fall is one of my favorite times of year, especially now.  I got married in the fall.  I think it’s because, for a while anyway, you can count on some warm or at least sunny days and cool nights.  The leaves changing color are also a favorite.  Plus the food, especially pumpkin.

I have a top five of favorite pumpkin things.  Here they are in no particular order.

  1. Pumpkin Roll
  2. Pumpkin Butter Pie
  3. Pumpkin Donut Muffins
  4. Pumpkin Whoopie Pies
  5. Pumpkin Cinnamon Rolls

And now this recipe for pumpkin bread.  I found it here.  I altered it a bit.  I used some brown sugar, I love brown sugar. The original called for less pumpkin, but I hate trying to figure out what to do with the leftover, so I used the whole can.  I love how the chocolate chips compliment the bread.  I thought it may overwhelm it, but it doesn’t.  I also used pecans instead of walnuts.  I’m not a fan of the walnut and I usually buy a large bag of pecans from either Costco or GFS and keep it in the freezer.  I do the same thing with pecans.

Oh, and I’ve made it enough times to know that if you don’t have mini chocolate chips, that’s okay.  My pantry is stocked with various sized chocolate chips and this recipe is forgiving in that regard.  This would be perfect as a muffin, too or as a mini loaf to give away during the holidays.  I love to give out backed goods during that time and those disposable mini loaves are perfect for this.

Pumpkin Bread

  • 1/2 C Brown Sugar
  • 1/2 C Sugar
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • 1-14 oz can Pumpkin
  • 1 1/2 C Flour
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 1/2 t Ground Cloves
  • 1/2 t Nutmeg
  • 1/4 t Allspice
  • 1/4 C Pecans, chopped
  • 1/2 C Chocolate Chips

In a large bowl, mix all ingredients except the nuts and chocolate chips with an electric mixer.  Stir in the nuts and chips.  Pour the batter into a prepared pan.

Bake for one hour in a preheated 350 degree oven, or until the center springs back when lightly touched.

Makes one loaf.

P.S. Thanks Allison for sharing your recipes!  Keep ’em coming.

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Pumpkin Donut Muffins

September 21, 2010

I know I’ve mentioned this before but my husband loves donuts.

Me?  I’m okay with them. 

I saw a recipe for a baked pumpkin donut and thought why can’t I just make it in a muffin tin?  Then I thought why can’t I roll it in cinnamon sugar or better yet some more of the pumpkin spice?

As a rule I don’t buy donuts and I usually don’t make them.  My husband has no will power when it comes to a donut.  That’s not such a great thing with his diabetes.  And although he usually has issues with the blood sugar dipping, I don’t want to encourage high blood sugar either.  The key is to keep it from dipping in either direction.

But I love pumpkin.  This time of year I can’t get enough of it.  Pumpkin bread, pumpkin pie, pumpkin squares. 

And these sweet things.

Culver’s even has a great pumpkin mixer that we get every year after we go out to the pumpkin patch.

Pumpkin Donut Muffins

  • 2 1/2 C Flour
  • 3/4 C Brown Sugar
  • 2 t Baking Powder
  • 2 1/2 t Pumpkin Pie Spice
  • 3/4 t Salt
  • 1/2 t Baking Soda
  • 1 1/2 C Canned Pumpkin-A whole can
  • 3 Eggs
  • 1/2 C Butter, softened
  • Spiced Sugar Coating
  • 3/4 C Butter, melted
  • 1 C Sugar
  • 1 T Cinnamon
  • 2 T Pumpkin Pie Spice

In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin spice, salt and baking soda.

In a large bowl, combine the pumpkin, eggs, and butter.  Beat until smooth.  Add the flour mixture, beat until well combined.  Spoon the mixture into greased muffin tins close to the top.  Place in a preheated 350 degree oven and bake for 20-25 minutes (15-20 minutes if using the mini tin).  While baking, melt the butter and place in a bowl.  In another bowl combine the sugar and spices.  While the muffins are still slightly warm, dip them in the melted butter and then roll in the sugar mixture.

This recipe makes about 18 regular muffins.  I actually made some as mini-muffins and some regular. 

Enjoy this simple and yummy treat.

Here’s the inspiration for this awesome recipe.

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