Pumpkin Donut Muffins

November 28, 2011

These fabulous muffins came up last year. I believe I originally saw them in the November 2010 EDF. I knew instantly that these would be a huge hit. I made them last year as Thanksgiving day breakfast and they lasted a few days beyond that for snacks. This year I made them again – twice.

Once for Carver’s breakfasts last week and again last week (5AM on Wednesday before work…) for my coworkers. Here is the original recipe.

Pumpkin Donut Muffins

Yields 12 muffins


5 tablespoons unsalted butter, room temperature

¼ cup unsweetened applesauce

3 cups whole wheat flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon ground cinnamon

1/3 cup low-fat buttermilk

15 ounces canned pumpkin

¾ cup brown sugar

½ cup egg substitute


½ cup sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter, melted

  • Preheat oven to 350. Line a muffin tin with papers and spray papers with nonstick spray.
  • Sift dry ingredients together in to a medium bowl or on to parchment paper.
  • In a small bowl whisk together pumpkin and buttermilk. Set wet and dry aside.
  • In a separate bowl beat butter, brown sugar and applesauce together until light and fluffy. Mix in egg substitute gradually scraping down bowl regularly.
  • Put mixer on low and add wet and dry ingredients to butter/sugar mix. Alternate flour and pumpkin; add the flour in thirds and the pumpkin in halves.
  • Spoon batter in to muffin cup – they should be about 2/3 full.
  • Bake muffins for about 30 minutes, rotating baking sheet halfway through cook time. Let muffins cool 10 minutes in the pan.
  • Assemble the topping. Combine cinnamon, sugar and nutmeg in a small bowl and transfer the melted butter to a separate small bowl.
  • After muffins have cooled for 10 minutes, dunk the top of each muffin in butter then dunk top in cinnamon sugar mix. Transfer to wire rack to finish cooling. I would put paper or baking sheet underneath the cooling rack to catch any stray sugar.

These will last 4 days in an airtight container at room temperature. They also will freeze very well; they last 3 months in an airtight freezer bag.

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