Jumbo Pumpkin Donut Muffins

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By I Bake He Shoots

These Jumbo Pumpkin Donut Muffins are big, lightly spiced and stay super moist.

Serving Size: 6 | Prep Time: 10 mins | Total Time: 35 mins

Ingredients for the Donut Muffins:
  • 1 ¾ cup flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda (do not add if using milk)
  • ½ tsp salt
  • 1 tsp cinnamon
  • ⅓ cup oil
  • 1 egg, large
  • ¾ cup pumpkin puree
  • ½ cup milk (used buttermilk, hence the baking soda tip)
  • 1 tsp vanilla
  • 1 tsp nutmeg
Directions:

Jumbo Pumpkin Donut Muffin recipe adapted from Rachel Schultz. Glaze recipe slightly adapted from Love and Flour.

  1. Preheat oven to 350 degrees F. Spray jumbo muffin pan with baking spray or line with jumbo paper cups.
  2. Mix dry ingredients in a large bowl.
  3. Mix wet in a measuring cup or small bowl.
  4. Add the wet ingredients to the dry.
  5. Divide evenly among the six cups. I filled each cup with double scoops, size 16.
  6. Bake for 25 minutes.
Ingredients for the Glaze:
  • 2 Tbsp butter
  • 1 Tbsp heavy cream
  • ¼ cup brown sugar
  • ½ cup confectioner's sugar
Directions:
  1. To make the glaze, melt 2 tablespoons of butter with 1 heaping tablespoon of heavy cream over low heat. Slowly whisk in 1/4 cup of brown sugar and remove from heat once fully melted. Vigorously whisk in 1/2 cup of confectioner's sugar. Use immediately.

For the full post, visit I Bake He Shoots.

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