Pumpkin Spice Donut Muffins


If you have been hanging around here this week you know I have been trying to keep things real. Letting you know a little about myself. Here is something you should know. I love pumpkin. Pumpkin pie, pumpkin cookies, pumpkin spice lattes, pumpkin donuts, pumpkin soup, pumpkin muffins, whipped pumpkin hair mousse, pumpkin flan….just call me Bubba.
There’s a farm not too far from my home that makes a mean pumpkin spice donut that just makes me want to do run. I absolutely despise running, but by golly if I had to, I think, I would run all the way to Post Family Farms to get me one of their donuts. Unless, Big D felt sorry for me, in that case I would just stay home and let her bring me a box of them.
If you missed the story about how Big D thought we were going to have to put our dog Jack to sleep and brought me pumpkin spice donuts then just take a minute and go back to that day.
The picture above is my own creation, inspired by the Pumpkin Spice Donuts at Post Family Farm and The Pioneer Woman’s French Breakfast Puffs. I used Ree’s puff recipe as a home base and came up with these marvelous morsels.
Take a look at that. Now if that isn’t something that makes you salivate…well then you need to go see your doctor, because your saliva glands must be malfunctioning.

I told you I was still trying to keep it real with you. The day I made these muffins I also made cinnamon rolls (4 dozen) and banana chocolate chip muffins. So this is what my kitchen island was looking like right about an hour into all that.
The recipe makes 18 muffins. Here’s what you will need:
Pumpkin Spice Doughnut Muffins
preheat oven to 350 degrees
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup sugar
2/3 cups Crisco shortening
2 large eggs
1/2 cup +1 tablespoon buttermilk see note
1 cup canned pumpkin (no sugar or spices added)
coating
2 sticks of butter melted
1 1/2 cups sugar
3 teaspoons ground cinnamon
1. blend sugar, shortening, and eggs until creamy.
2 add pumpkin to the above, mix until smooth, scraping down sides of bowl often.
3. mix dry ingredients together in a large measuring cup or bowl. Measure out your buttermilk.

Still keepin it real…

4. Alternate adding the buttermilk, and dry ingredients into the pumpkin mixture.

Scraping down sides of bowl until everything is fully incorporated.

5. grease muffin tins, I use non-stick cooking spray, fill muffin tins 2/3 full.

6. bake at 350 degrees for 22 minutes, remove from oven and dump out onto a cookie sheet
7. After letting muffins cool just long enough so you can handle them(30 seconds), set up this scenario for the coating. Melted butter in one dish, and mix the cinnamon sugar in another and set a cookie sheet close by.


Take muffin and dunk it in to the butter, make sure it takes a dip in the butter, you want it completely covered so the sugar will stick.

Take out of butter and dredge immediately in to the cinnamon sugar. Make sure the muffin is completely coated with sugar, no bare spots.
I have to say I am really, really sorry, because after you make these muffins, your family may find you in a corner somewhere totally bonked out on these things. Covered in crumbs, eyes glazed over, mumbling…pppuumkinnn..puuuummmkin..spICE, mama, dada.


Hey, I told you I was tryin’ to keep it real around Strawberry Land. Well, just in case you wondered if I had some sort of special light box or something to take pictures in, not that my pictures are professional or anything. I don’t! There is nothing professional or photo shootish about my food photography. I just have friends that stop in because of the mind controlling muffins. They stop by to make sure I am holding it all together….and well maybe to get a fix for themselves. This would be Dee. See that glazed over look in her eyes? That’s the look. The muffin mind controll look.


Hi Dee! Thanks so much for stopping by and helping out. Dee is crazy busy these days check out what she’s been up to. I really do think the mind controlling powers of the muffins drew her in. She was hollering from the garage, “WHAT are you baking?”, before she even came in the house.
One last picture to see if your saliva glands are functioning. If this doesn’t do it you need professional help.In the words of my father “scrump-dilly-icious!”

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Comments

  1. 1
    Emily :

    I love pumpkin…everything…too!! These look great, so will definitely be giving them a try! :)

  2. 2
    Ashley :

    I am totally crazy for pumpkin as well and this is a must try on my list! Funny story a few weeks ago I was waiting to get my hair done and flipping through an old holiday magazine when I came across a recipe for pumpkin cornbread and I totally sat there and text myself the whole recipe to write down later when I got home lol.

  3. 3
    Friberg Clan :

    OK…my "Mind" control receiver was OFF that day…so please make again and know that your friend Big D thinks this might be the your best recipe yet! I must have one (or 3) soon! Oh, yum.

  4. 4
    Erika :

    Sheila~
    These look DE-lish! I can't wait to try them!
    Just a side question: with your love of Farmer's Markets, have you ever taken a real-live pumpkin and used that for baking? I'm just wondering if you know that steps that need to be taken to go from "pumpkin off the vine" to "pumpkin in the can" and how we could re-create that at home…?

  5. 5
    Krista :

    Goodness gracious!! I may have to make these for my trip to the mountains, or while in the mountains.

  6. 6
    Heather Nesbit :

    Oh my oh my…we must be sisters from a different mother…because I share your love for anything pumpkin!!!!! I am so excited to try these…however, finding a can of pumpkin may be difficult since the whole town of Gillette is having some crazy shortage of can pumpkin…good thing I am moving to different city and state all together:)

  7. 7
    ckmessing :

    Yous gotsta be kiddin me. Pumpkin is my fave. Must. Have. pumpkinspiceydonuthingies.

  8. 8
    AngieB :

    I will be making a big batch of these little suckers this weekend – YUM!!

  9. 9
    Strawberry CAKE :

    Erika, Hi my friend. Thanks for reading my blog : D. Hope your cute patootie boys are doing well. To answer your question I have tried doing the pumpkin fresh from scratch. It is alot of work and it's not consistent. i think the canned pumpkin is always consistent in flavor and much much easier. And we moms need easy sometimes so I say, buy canned. LUvYa, Sheila

  10. 10
    Wendy :

    Hi Sheila! I just made pumpkin bread yesterday. mmmm I think I may have to consider these for the weekend. :) When my Kraut friend ( I call her that just like you do Andrea) and I started celebrating Thanksgiving together she INSISTED we make pumpkin pie from scratch. I laughed and handed he a can and said here you go! But she finally won out. We found the easiest and fastest way was to cut the pumpkin in half, remove innards and then roast face down till tender as you would a squash. Scoop out the cooked flesh. Worked pretty well. Has a lighter flavor and thinner texture than canned.

  11. 11
    kristi :

    looks de-lish!

  12. 12
    Angi :

    My husband is never going to let me get away without making them. I'm actually considering making it tonight…

  13. 13
    AngieB :

    Evidently there is a nationwide "canned pumpkin crisis", so here's what to do if you can't find any: Microwave 2 sweet potatoes (use that "potato" button on the microwave) and after they cool a bit scoop out 1 cup of sweet potato to use in place of canned pumpkin. Excellent texture and flavor!

  14. 14
    Dee :

    those pumpkin muffins were waay too yummy and so was the banana bread and the cake pops and then CeCe gave me her cake pop at lunch the next day:)
    hmmm. . . should I make them next week myself or should I stop over at Sheilas and see what she is baking?? I know she bakes on Tuesdays. . .

  15. 15
    Emily :

    i think that these pumpkin donuts need to be made asap. my mom found pumpkin in meijers the other day and monopolized it all. :-)

  16. 16
    Danielle :

    These seem like the perfect treat! They're almost like donut holes and mini muffins at the same time.

  17. 17
    Friberg Clan :

    OK, this is what Natalie requested for her 9th birthday breakfast, her lunch and her dinner. I had to stop @ doing these for dinner also. I thought she might have a seizure from all the sugar. Boy they are good. I brought them to work on Tue and called them "Conference Day survival muffins". Guess what…we all survived and I even had a few request the recipe. Sent them directly to you. Thanks for sharing…

  18. 18

    OMG, these look amazing! I am so making these! Thanks for sharing!
    Alice @ Hip Foodie Mom recently posted..Linguine with Mushrooms and Clam SauceMy Profile

    • 18.1
      Sheila :

      I hope you do make them because they are so yum! You might want to double the batch and share with a neighbor! ; ) Thanks for coming over and saying hi! Enjoy the rest of your weekend!

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