Pumpkin Spice Donut Muffins

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Pumpkin spice donuts just may be my favorite thing about fall. For this reason, I needed to come up with a way to make them in muffin form. What I came up with after several tries are pumpkin spice donut muffins that taste just like the real thing, only they are a much more frugal and healthy option for my family.

I want to start by clarifying a few things.

First, I am not a food blogger. I am just a real mom looking for quick and easy ways to feed her family healthy meals on a dime.

Second, I have a large family. Most recipes are written for “normal” families, which leaves me forever having to double and triple recipes.

The recipes I share here are already fit to feed a crowd for that reason.

Don’t have a crowd to feed?

No worries.

Did you know that so many of the recipes that I share here can be frozen? That means that when you make them without a crowd to feed you can make them and have a little something to tuck away into your freezer for later.

In this way, these recipes are a win-win for you and me since I can feed my family and you can stock your freezer without even thinking about it. Then again, you can just enjoy seconds and thirds of things and there will be nothing left for your freezer.

Take these pumpkin spice donut muffins for instance. They are so tasty your family will devour them all before they even get to your freezer.

Ok, now that we know that I’m just a busy mom like you who is looking to feed her family, let’s move on to the recipe.

Your family will enjoy these pumpkin spice donut muffins as much as we do!

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For this recipe you will need:

Batter:

• 3 1/2 cups flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 2/3 cups oil
• 1 1/2 cups milk
• 3 eggs

Topping:

• 1/2 cup melted butter

and

• 2/3 cups sugar
• 1 1/2 Tablespoons cinnamon
• 1 1/2 Tablespoons pumpkin pie spice

Let’s start with the batter. First, preheat your oven to 350 degrees. Combine all the dry ingredients in one bowl and mix thoroughly. Then add in the wet ingredients and mix well.

Then, fill your muffin tins. Ideally you would have those nice little cupcake liners, but if you’re in my world your two year old has made them all into hats for his action figures at one time or another. In that case, just spray each individual muffin cup with cooking spray and pour the batter right in.

Bake for 15-20 minutes. My oven takes the full 20 minutes, but be sure to check yours after the 15 minute mark.

While the muffins are in the oven, prepare your toppings with the melted butter in one bowl and the sugary mixture in another.

When the muffins come out, let them cool for only a few minutes since the toppings stick better when they are as warm as possible.

When you can touch them, roll the muffins, one at a time, in the butter and then in the sugar mixture. I tend to go a little shy with it for the younger kids and be a bit more generous with the toppings for the big kids – like myself  😉

Makes 24 muffins

Enjoy!