Pumpkin Doughnut Muffins
Ingredients
Muffin Ingredients
-
3
cups
all-purpose flour, plus more for pan
-
2 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
1
teaspoon
salt
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground allspice
-
10
tablespoons
unsalted butter, room temperature
-
¾
cup
dark brown sugar
-
2
large
eggs, room temperature
-
1 ¼
cups
pure pumpkin puree
-
⅓
cup
buttermilk
Crumble Ingredients
-
½
cup
dark brown sugar
-
½
cup
all-purpose flour
-
1
teaspoon
ground cinnamon
-
⅓
cup
walnuts, chopped
-
3
tablespoons
unsalted butter, chilled and diced
-
⅓
cup
oats
Icing Ingredients
-
2
tablespoons
unsalted butter, room temperature
-
2
ounces
cream cheese, room temperature
-
⅛
teaspoon
vanilla extract
-
3
tablespoons
powdered sugar
-
½
teaspoon
milk
Instructions
- Preheat the oven to 350°F (176°C) and prepare a muffin pan with nonstick spray and flour.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and allspice.
- Beat the butter and brown sugar until fluffy, then add eggs one at a time, followed by pumpkin and the flour mixture.
- Stir in the buttermilk and spoon 1/3 cup of batter into each muffin cup.
- Mix the crumble ingredients until crumbly and sprinkle over the muffin batter.
- Bake for 30 minutes and let cool in the pan for 10 minutes before transferring to a wire rack.
- For the icing, beat the butter, cream cheese, and vanilla until smooth, then mix in powdered sugar and milk.
- Pipe the icing on top of the cooled muffins.
Nutrition Facts (estimated)
Servings
12
Calories
424
Total fat
19g
Total carbohydrates
57g
Total protein
6g
Sodium
260mg
Cholesterol
70mg
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