Cinnamon Sugar Coated Pumpkin Donut Muffins
Try this Cinnamon Sugar Coated Pumpkin Donut Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1 cup milk
- 1/4 cup butter
- 1 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/2 cup light brown sugar packed
- 2 2/3 cups flour
- 1/2 cup pumpkin puree
- Carbohydrate 579.93207009018 g
- Cholesterol 312.625000165814 mg
- Fat 196.627345167223 g
- Fiber 13.6482502059937 g
- Protein 23.8795449990347 g
- Saturated Fat 77.589206547238 g
- Serving Size 1 1 Serving (1552g)
- Sodium 15450.0165403665 mg
- Sugar 566.283819884186 g
- Trans Fat 9.98783500602852 g
- Calories 4078 calories
Preheat oven to 425 Grease muffin pan, cavities and top Beat oil and sugars until combined Add eggs, one at a time, beating well after each Add baking powder, baking soda, cinnamon, coves and salt, mix well In a small bowl, whisk together pumpkin puree and milk Add to flour mixture Spoon batter into tins, filling almost all the way to the top Bake for 15-17 mins Cool in pan for 2 mins Turn onto cooling rack to cool In another small bowl, stir together sugar and cinnamon. In another small bowl, melt the butter. Dunk each muffin top down in the butter, roll in the sugar mixture
