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To make these tasty muffins, you need: - 1 cup canned pumpkin purée - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt These main ingredients create a rich, moist base that highlights the pumpkin flavor. Using canned pumpkin purée makes it easy and quick. You can find it in most grocery stores. The spices truly make these muffins shine. You will need: - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves These spices bring warmth and depth to the muffins. Cinnamon is a must for that cozy fall taste. Nutmeg adds a bit of sweetness, while ginger and cloves offer a hint of spiciness. For a sweet finish, you can coat the muffins. Use: - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon This cinnamon-sugar mix gives the muffins a delightful crunch and extra flavor. Rolling warm muffins in this mixture makes them even more irresistible. Enjoy every bite! Start by preheating your oven to 350°F (175°C). Grease your muffin tin with oil or use paper liners. This step helps the muffins come out easily after baking. In a large bowl, combine the canned pumpkin purée, granulated sugar, and brown sugar. Add the vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth. This creates a rich base for your muffins. In another bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Stir these dry ingredients well. This blend adds flavor and helps the muffins rise. Now, add the dry mix to the wet mix. Stir until just combined. Don’t overmix; a few lumps are okay. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes. To check if they’re done, insert a toothpick into a muffin. It should come out clean. While your muffins bake, prepare the cinnamon sugar. In a small bowl, mix 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. This coating adds a sweet crunch to your muffins. Once baked, let the muffins cool in the pan for 5 minutes. Carefully remove them and roll each warm muffin in the cinnamon-sugar mixture. This makes them extra tasty! Allow the muffins to cool on a wire rack for another 10 minutes before serving. Enjoy your delicious fall treat! To keep your muffins moist, use canned pumpkin purée. This adds moisture and flavor. You should also use oil instead of butter. Oil makes the muffins softer and lighter. Remember to measure your flour correctly. Too much flour leads to dry muffins. Spoon the flour into the measuring cup and level it off. Mixing is key, but too much can hurt your muffins. When you add dry ingredients to wet, stir gently. Stop as soon as you don’t see dry flour. It’s okay if the batter looks a bit lumpy. This will give your muffins a nice texture. Remember, overmixing makes them tough, not fluffy. Bake your muffins at 350°F (175°C) for about 18-20 minutes. Use a toothpick to check if they are done. If it comes out clean, they are ready. After baking, let them cool for a few minutes in the pan. Then, roll them in cinnamon sugar while they are warm. Store muffins in an airtight container. This keeps them fresh for about three days. For longer storage, freeze them. Enjoy your tasty treats anytime! {{image_2}} You can easily make gluten-free muffin versions. Use a gluten-free flour blend instead of all-purpose flour. Many blends work great in baking. Just make sure they have xanthan gum. This will help with texture. Follow the same recipe steps to enjoy warm, spiced muffins. For a dairy-free option, swap out regular eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use almond milk or oat milk instead of regular milk. This keeps the moistness without dairy. You can add fun flavors to your muffins. Chocolate chips are a great option. They add sweetness and richness. Chopped nuts like walnuts or pecans also add a nice crunch. If you want a burst of fruit flavor, try adding dried cranberries. Mix in about half a cup of your choice into the batter for extra delight. To keep your pumpkin spice donut muffins fresh, place them in an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Just remember to let them cool completely before storing. Freezing is a great way to save extra muffins for later. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. Be sure to squeeze out as much air as possible. Label the bag with the date. Your muffins can stay frozen for up to three months. When you're ready to eat them, just pull out the number you want. To enjoy your muffins warm, you can reheat them easily. If they are frozen, thaw them in the refrigerator overnight. For fresh muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. You can also use a microwave. Heat each muffin for about 15-20 seconds. Enjoy them warm for the best taste! Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure it is smooth and not too watery. Fresh pumpkin adds a nice flavor. It might change the texture a bit, but it still works well. You can use unsweetened applesauce or mashed banana as an egg substitute. Use 1/4 cup for each egg. This keeps the muffins moist and adds a hint of sweetness. You can also try flaxseed meal mixed with water. Use one tablespoon of flaxseed meal and two and a half tablespoons of water for one egg. To make the muffins less sweet, reduce the sugar. Cut the granulated sugar to 1/4 cup and the brown sugar to 2 tablespoons. You can add more spices to keep the flavor strong. This will help balance the taste without all the sugar. You can check if the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. They should also spring back when you touch them gently. You can add more spices like cardamom or allspice for a unique twist. A little bit of ground black pepper can also add warmth. Feel free to experiment with the spice mix to find what you love! Pumpkin spice donut muffins bring warm flavors and joy. We covered key ingredients, baking tips, and variations. You can customize them to fit your needs, whether gluten-free or dairy-free. Storing and reheating these muffins is straightforward, ensuring you enjoy them fresh anytime. Remember, the joy of baking comes from creating delicious food that warms hearts. Dive into this tasty adventure and enjoy every bite!

Pumpkin Spice Donut Muffins

Indulge in the delightful flavors of fall with these Pumpkin Spice Donut Muffins! Perfectly fluffy and bursting with warm spices, these easy-to-make muffins are a cozy treat for any occasion. Made with simple ingredients like pumpkin purée and a sprinkle of cinnamon sugar, they're perfect for breakfast or a snack. Click through to explore the full recipe and savor the taste of autumn in every bite!
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Ingredients
  

1 cup canned pumpkin purée

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

    In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth.

      In a separate bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

        Add the dry ingredients to the pumpkin mixture and stir gently until just combined. Do not overmix.

          Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              While the muffins are baking, prepare the cinnamon sugar coating by combining 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl.

                Once the muffins are done, let them cool in the pan for 5 minutes, then carefully remove them and roll each warm muffin in the cinnamon-sugar mixture until fully coated.

                  Allow the muffins to cool on a wire rack for another 10 minutes before serving.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins