Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Reinventing Breakfast

Pumpkin Doughnut Muffins

Vote up!
Share on Facebook Share on Twitter Email this article

Use up your leftover canned pumpkin with these addictive doughnut muffins.

Pumpkin Doughnut Muffins


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 stick butter
  • 1 egg
  • 1 cup canned pumpkin (not pie filling)
  • ½ cup milk
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 stick salted butter, melted


  1. In mixing bowl, stir together flour, baking powder, 1 t. pumpkin pie spice, and salt; set aside. In a separate bowl, cream together ½ cup sugar, shortening and egg.
  2. Mix in pumpkin and vanilla.
  3. Add flour mixture and milk alternately to the creamed mixture, beating well.
  4. Fill 12 greased muffin cups ⅔ full (don't use paper baking cup liners).
  5. Bake at 350 for 20 to 25 minutes or until golden brown.
  6. Combine ½ cup sugar, pumpking pie spice and cinnamon.
  7. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.

Recipe Tags

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!