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
Preheat oven to 350 degrees F. Spray jumbo muffin pan with baking spray or line with jumbo paper cups.
Mix dry ingredients in a large bowl.
Mix wet in a measuring cup or small bowl.
Add the wet ingredients to the dry.
Divide evenly among the six cups. I filled each cup with double scoops, size 16.
Bake for 25 minutes.
Ingredients for the Glaze:
2 Tbsp butter
1 Tbsp heavy cream
¼ cup brown sugar
½ cup confectioner's sugar
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.
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