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Pumpkin Doughnut Muffins

Pumpkin and doughnuts mixed together?? Yes, please! If you love muffins and you’re looking for a new recipe to try, put this one at the top of your list!

This recipe is the perfect marrying of two of my favorite things for fall! The muffins were a little drier than I expected and the batter was thick, but when rolled in butter and cinnamon sugar, they were pretty much perfect! And my family agreed!

 

More Pumpkin Recipes:

What is YOUR favorite pumpkin recipe to make? I’d love to hear!

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7 Comments

  • Wendi Bollinger says:

    My favorite pumpkin recipe is pumpkin cupcakes with cream cheese filling.

    2 c. Flour
    2 c. Canned pumpkin
    2 c. Sugar
    2/3 c. Vegetable oil
    4 Eggs
    1 t. baking soda
    2 t. Cinnamon
    1/2 t. Salt
    2 t. Baking powder
    Mix together. Pour into cupcake papers. Mix filling and drop onto the middle of batter in cupcakes.
    Filling:
    8 oz cream cheese, room temp (not reduced fat)
    1 egg
    1/2 c. Sugar
    Dash salt
    1/2 mini or regular chocolate chips
    Bake at 350 for 20 minutes.

  • Kathleen says:

    How big is your can of pumpkin? (The ones you can get here are 28oz…)

    • Barbara says:

      All the recipes I checked for muffins were the smaller 15 oz. can which is a tad bit less then 2 Cups which one recipe called for. If you only have the large cans the 2 c. Measure will work. I really started eating pumpkin warmed or cold with cinnamon and/or pumpkin spice just as is, so having a little leftover can be a treat. It is a Zero point Weight Watcher food. Just shared a can with the grand dog she was having some issues and just a little with her rice and boiled chicken fixed her up in two days. Just a little though it works two entirely different ways!

  • Wow. Dipping the muffins in butter AFTER baking them is definitely the cherry on top of this fall sundae! These seem easy and frugal. I can’t wait to try them!

  • Kimberly says:

    YUM! Making these soon–thanks so much. 🙂

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