Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins – amazing muffins topped with cream cheese icing over a sweetened crumble. Easy recipe and fail-proof recipe!
Servings: 12 people
Ingredients
Muffin Ingredients:
- 3 cups all-purpose flour plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 10 tablespoons unsalted butter room temperature
- 3/4 cup dark brown sugar
- 2 large eggs room temperature
- 1 1/4 cups pure pumpkin puree
- 1/3 cup buttermilk
Crumble Ingredients:
- 1/2 cup dark brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/3 cup walnuts chopped
- 3 tablespoons unsalted butter chilled and diced
- 1/3 cup oats
Icing Ingredients:
- 2 tablespoons unsalted butter room temperature
- 2 ounces (60g) cream cheese room temperature
- 1/8 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 1/2 teaspoon milk
Instructions
- Preheat the oven to 350°F (176°C). Coat a muffin pan with nonstick spray and flour, then set aside.
To make the Batter
- In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and allspice; set aside. In a stand mixer, beat the butter and brown sugar until fluffy. Add the eggs one at a time, then mix in the pumpkin and the flour mixture on low to medium speed. Stir in the buttermilk. Spoon 1/3 cup of batter into each muffin cup.
To make the Crumble
- Mix all the ingredients together until a crumbly mixture forms. Divide the crumble evenly over the muffin batter.
- Bake for 30 minutes. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To make the Icing
- Make the icing by beating the butter, cream cheese, and vanilla extract until smooth. Mix in the powdered sugar and milk. Fill an icing bag with the cream cheese mixture and pipe it on top of the muffins.
Notes
Use an ice cream scoop to get the perfect quantity of batter each time.
Nutrition
Serving: 12people | Calories: 424kcal | Carbohydrates: 57g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 260mg | Fiber: 2g | Sugar: 25g