Tis the season for fall baking, which means pumpkin and apples are going to be the main ingredients of the majority of the recipes I’ll be making. As much as I love summer and the great flavors that go along with it, I am ready to move on.
Last week I got an email from King Arthur Flour for Pumpkin Cake Doughnuts. It looked so easy and delicious I couldn’t wait to make it. What’s great about this recipe is you don’t have to have them as donuts, so if you don’t have a donut pan, it’s ok! The recipe suggests that you can make them in a muffin pan and that is just what I did.
You can find the original recipe for Pumpkin Cake Doughnuts here… but here is the recipe for “Pumpkin Donut Muffins with Cinnamon and Sugar”…
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin (this is pretty much a whole 15 ounce can)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- 2 ½ tablespoons granulated sugar
Pre-heat oven to 350 degrees. Fill muffin tin with cupcake liners and set aside.
Combine the first 7 ingredients (all except the flour), and beat until smooth.
Add the flour and stir until combined (I found it to be a little lumpy).
Fill the liners ¾ full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Allow the muffins to cool slightly.
For the topping, combine the cinnamon and sugar in a small bowl and put the melted butter in a small bowl. Using a pastry brush, lightly brush the top of the muffin with butter (you need just enough to make the cinnamon-sugar mixture stick).
Dip the top of the muffin into the cinnamon-sugar mixture.
That’s it! So easy! You now have a wonderful, fall flavored breakfast treat with a sweet, slightly crunchy topping. I brought a whole plate to work for the lovely ladies in my department to enjoy. I hope you give it a try and enjoy it too!