Who doesn't like donuts? And who doesn't like muffins? To continue the Fall recipe series, I combined both popular desserts into one, adding leftover pumpkin puree. They come out to be pumpkin donut muffins! I also added a swirl of caramel into part of the muffin to add extra ornaments. But don't worry, it is optional and you can even use sweet potato puree if you don't have pumpkin in hand or they are not in season. Don't miss this amazing treat!
Make 12
You'll need:
1/4 cup brown sugar
1/2 cup caster sugar
2 eggs
1/2 cup vegetable oil
2/3 cup whole milk
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter
1/2 cup raw sugar
1 teaspoon cinnamon
1/2 cup caster sugar
2 eggs
1/2 cup vegetable oil
2/3 cup whole milk
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter
1/2 cup raw sugar
1 teaspoon cinnamon
- Preheat oven to 180C. Prepare muffin tray, line with muffin cups.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a medium bowl, add both sugar, eggs, oil milk and vanilla, mix to combine.
- Pour the wet ingredients into the dry and mix until well incorporated.
- Divide the batter among the 12 muffin liners. Bake for 25 minutes or until a toothpick inserted into centre comes out clean. Allow to cool for 5 minutes.
- Meanwhile they are baking, melt butter in microwave and in a small shallow dish, mix together raw sugar and cinnamon.
- Brush tops of muffin with melted butter and dip into the cinnamon-sugar mixture.
- Preferably serve warm.
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