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Pumpkin Doughnut Muffins

Growing up, my family didn’t do a lot of doughnut-eating. The popular treats were never in the house, so we’d only have them once in a while, usually if there was a function after church. As a result, I never became much of a doughnut connoisseur. That being said, I certainly did have my favorites when I was presented with a box of doughnuts. They were, in this order: Boston cream, the ones with chopped nuts around the outside, and cinnamon-sugar. Last year, I made my first batch of homemade buttermilk doughnuts and tried three different varieties – chocolate-glazed, vanilla-glazed and cinnamon-sugar coated. My favorite was, by far, the cinnamon-sugar variety.

Over the last month I’ve been filing up my Doughnuts board on Pinterest with tons of different awesome-sounding recipes, including pumpkin. When I came across a recipe for pumpkin muffins that mimic the texture and flavor of pumpkin doughnuts with a cinnamon-sugar coating, I knew I was in business!

Once I saw the recipe, I recalled other muffin recipes I had seen on some other sites that used the same type of technique to mimic the flavor of a doughnut. Once the muffins come out of the oven and are still warm, they’re brushed with melted butter and then immediately rolled in a cinnamon-sugar mixture. The result is a fabulous pumpkin-flavored muffin with a doughnut-like cinnamon-sugar coating. They are every bit melt-in-your-mouth fantastic as you could imagine.

I love how much the pumpkin flavor in these shines through, and I love that these taste just like a pumpkin doughnut, but have the advantage of being baked, and not fried. Not as much fat, not as much effort, not as time-consuming, and not as much mess. That translates to a perfect Sunday morning treat!

One year ago: The Baked Brownie

Pumpkin Doughnut Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

For the Muffins:
10 tablespoons (5 ounces) unsalted butter, at room temperature
3 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/3 cup buttermilk
1¼ cups pure pumpkin puree (not pumpkin pie filling)
¾ cup light brown sugar
2 eggs

For the Cinnamon-Sugar Coating:
¼ cup unsalted butter, melted
¾ cup granulated sugar
2½ teaspoons ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups.

2. Make the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a small bowl, whisk together the buttermilk and pumpkin; set aside.

3. Beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Reduce the mixer speed to low, then add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, beating until barely combined. Turn off the mixer and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren't incorporated.

4. Divide the batter evenly between the muffins cups (about a heaping 1/3 cup batter). Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Let the muffins cool on a wire rack for 10 minutes.

5. Make the Cinnamon-Sugar Coating: While the muffins are resting, combine the sugar and cinnamon in a shallow bowl. Working with one muffin at a time, remove the muffins from the pan, brush all over with the melted butter, then toss to coat in the cinnamon-sugar mixture. Return to the wire rack and let cool completely.

(Recipe adapted from Martha Stewart)

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95 Responses to “Pumpkin Doughnut Muffins”

  1. Michelle C. on October 8, 2012 at 12:24 am

    All I can say is OMG!!
    I swore off baking for 2 weeks on Friday, because last week from Tuesday to Friday afternoon I had made the Baked Brownie for myself and then volunteered to make 100 cupcakes to sell for my sons Fall Festival at school to raise money for his kindergarten class. Oy! And I couldn’t just do simple either. I did the chocolate salted caramel and Vanilla made to look like candy corn. WHAT WAS I THINKING!
    I sold out of all 100 in just over an hour. The event lasted 3. OOPS!
    Well, now it looks like I’ll be giving in and making these little treats tomorrow. Curse you, Michelle! ;-)

    Reply

    • kim on October 8th, 2012 at 7:02 pm

      I have a really simple recipe for pumpkin muffins if any one is inerested. Spice cake and a can of pumpkin, bake in mini muffin pans and then top with cinnamon sugar

      Reply

      • Madeline on October 3rd, 2013 at 11:06 am

        Thanks Kim — Yours sound pretty good too. And the posted recipe sounds divine. This is why I can’t swear off baked goods as hard as I think about trying!!!

        Reply

  2. Michelle C. on October 8, 2012 at 12:25 am

    I’ll let you know how they turn out. Yay!

    Reply

  3. Ashley @ Wishes and Dishes on October 8, 2012 at 12:49 am

    I ate a lot of doughnuts growing up… And still do! I was always a jelly doughnut girl but now I like the ones with the crushed peanuts best! Totally gonna try these :)

    Reply

  4. Averie @ Averie Cooks on October 8, 2012 at 12:57 am

    Ive seen this recipe and many similar to it for little pumpkin muffins and donuts and was just telling a friend yesterday I want to try these and now you’ve got me convinced. They look great!

    Reply

  5. Heidi @ Bits of Sunshine on October 8, 2012 at 2:34 am

    I love this! I have been dying to make donuts but I dont have a donut pan! But I DO have a muffin pan! These are so cute! Cant wait to try them out!

    Reply

  6. Jennifer @ Peanut Butter and Peppers on October 8, 2012 at 7:47 am

    Yummy!!!! I have to say cinnamon and sugar on donuts is my favorite way to eat them!!!

    Reply

  7. marla on October 8, 2012 at 8:34 am

    Love the look of these pumpkin muffins and that crunchy sugar topping!

    Reply

  8. Katrina @ Warm Vanilla Sugar on October 8, 2012 at 9:11 am

    These are lovely!

    Reply

  9. leslie on October 8, 2012 at 9:15 am

    Ive made a similar one without pumpkin. The “butter bath” is glorious!

    Reply

  10. Diane on October 8, 2012 at 9:24 am

    I LOVE donut muffins! We used to make them at the bakery where I worked! Can’t wait to try a pumpkin version!

    Reply

  11. Gillian at No Bite Left Behind on October 8, 2012 at 9:40 am

    Oh yum! I wonder how this would translate into an apple cider doughnut muffin? Off to research…

    Reply

    • Pat Nelson on October 13th, 2012 at 11:53 pm

      There is a cider doughnut recipe on Kingarthurflour.com.

      Reply

  12. Maria on October 8, 2012 at 9:50 am

    LOVE these!! Perfect for fall!

    Reply

  13. Nicole on October 8, 2012 at 10:06 am

    Oh my, yum!!!

    Reply

  14. Eileen on October 8, 2012 at 10:20 am

    I just made a similar version of these in my babycakes maker. They were shaped just like donut holes, and sooo good. Seeing yours makes me want to go make another batch!

    Reply

  15. Annie @ Annie's City Kitchen on October 8, 2012 at 10:48 am

    It’s recipes like these that make me wish pumpkin season never ends! The possibilities are endless. These look totally delicious.

    Reply

  16. Ari @ Ari's Menu on October 8, 2012 at 10:52 am

    These look amazing!! I love how bright and orange the inside is too!

    Reply

  17. Suzanne on October 8, 2012 at 10:56 am

    Wow. I made some “healthy” pumpkin muffins this week, which we devoured in nothing flat. I’m a little afraid to watch the feeding frenzy that these amazing-looking treats will create. Thanks for the great recipe.

    Reply

  18. Fran@fransfavs.com on October 8, 2012 at 11:21 am

    I’ve made and posted the traditional doughnut muffins. I think the pumpkin version will be even better! Putting it on my must-make list.

    Reply

  19. Meg - [Life of Meg] on October 8, 2012 at 11:55 am

    I absolutely ADORE your blog. I use your recipes constantly and ALWAYS get rave reviews! We love both pumpkin and doughnuts at our house, so I think this recipe is going to be another winner – thank you!

    Reply

  20. The Food Hound on October 8, 2012 at 11:57 am

    Oh oh oh oh oh, these look tremendous. I love pumpkin spice doughnuts, and I know everyone is on a doughnut craze right now, but I can’t stand the idea of the mess in my tiny kitchen. These are the answer!! A local bakery makes something similarly rolled in cinnamon-sugar, but not with pumpkin. You win :)

    Reply

  21. tanya1234 on October 8, 2012 at 12:23 pm

    luv the recipe
    am going to try it
    thankx alot

    Reply

  22. Katie @ Blonde Ambition on October 8, 2012 at 1:35 pm

    These sound amazing!! I just made pumpkin muffins yesterday, but suddenly they seem so inadequate :P

    Reply

  23. natalie@thesweetslife on October 8, 2012 at 2:21 pm

    just yesterday my sister requested pumpkin donuts coated in sugar….i’m pretty sure these are close enough! :)

    Reply

  24. Sues on October 8, 2012 at 3:48 pm

    These are beautiful and so, so delectable looking! Perfect for eating while sitting at my desk with a nice hot cup of coffee :)

    Reply

  25. Connie on October 8, 2012 at 3:49 pm

    Do you think would translate well into a mini muffin? Would you just have to adjust the bake time?

    Reply

    • Michelle on October 10th, 2012 at 5:27 pm

      Hi Connie, You could definitely do mini muffins! Just reduce the baking time (I would start checking around 6-8 minutes).

      Reply

  26. Rachel @ Baked by Rachel on October 8, 2012 at 4:21 pm

    I love that these are completely coated! Yum

    Reply

  27. Julia | JuliasAlbum.com on October 8, 2012 at 4:41 pm

    Your muffins look so delicious!

    Reply

  28. Madeleine @ teeniebaker on October 8, 2012 at 6:24 pm

    I made doughnut muffins stuffed with nutella a while ago, but these look so good. I’ll have to try them with pumpkin!

    Reply

  29. bellini on October 8, 2012 at 7:13 pm

    I have all of the ingredients and can’t wait to try these.

    Reply

  30. Loretta E on October 8, 2012 at 8:15 pm

    We have a bakery nearby that sells doughnut muffins, but I think yours look even better than theirs!

    Reply

  31. Maria on October 8, 2012 at 8:26 pm

    These look so good! My favorite are the apple cider cinnamon sugar donuts but these pumpkin flavored ones trying to hide as muffins look even better

    Reply

  32. Laura Dembowski on October 8, 2012 at 9:03 pm

    Those look so comforting in this chilly fall weather! Wish I had one for the morning.

    Reply

  33. Riley on October 8, 2012 at 9:53 pm

    I’ve seen a lot of doughnut muffins around the web lately, but these look better than any I’ve seen so far! Yum!

    Reply

  34. buttercream bakehouse on October 9, 2012 at 6:06 am

    looks delicious.

    Reply

  35. Sarah on October 9, 2012 at 8:05 am

    Made them mini sized yesterday. Have eaten 5 already. Need to get them out of my house.

    Reply

  36. Tracey on October 9, 2012 at 11:03 am

    I have a small amount of pumpkin puree in my fridge just begging to be used. I think a half batch of these made into minis might be the perfect solution!

    Reply

  37. Rachel @ The Avid Appetite on October 9, 2012 at 2:36 pm

    These are so pretty! I love that the all-over cinnamon sugar looks like sparkles :)

    Reply

  38. Jessica on October 9, 2012 at 3:17 pm

    Made these today. Despite my non-dairy substitutions, they were fabulous. Thank you for the wonderful recipe!

    Reply

  39. Naomi on October 9, 2012 at 6:52 pm

    Made these today, they are awesome!

    Reply

  40. Natasha on October 9, 2012 at 9:54 pm

    Do you think these would freeze well?

    Reply

    • Michelle on October 10th, 2012 at 5:35 pm

      Hi Natasha, These would freeze well before the butter/sugar coating. I don’t think that they’d thaw well if you do the butter/sugar coating. You could freeze, then reheat them in a warm oven and do a fresh butter/sugar coating before serving.

      Reply

      • felicia on February 27th, 2013 at 11:35 am

        What temperature do you use to reheat frozen baked goods? I’ve never done that.
        Thanks!

        Reply

        • felicia on February 27th, 2013 at 11:37 am

          oh and while i’m at it… i guess i should also ask how you freeze the muffins to begin with! do you wrap them in foil, or something else?

          Reply

        • Michelle on February 27th, 2013 at 1:13 pm

          Usually 325 or 350, but a lot of recipes have specific instructions. I wrap in plastic wrap, then place in a freezer bag.

          Reply

          • felicia on February 27th, 2013 at 1:58 pm

            Thanks so much Michelle! I appreciate it.

            Reply

  41. Amanda on October 10, 2012 at 7:20 am

    Thank you soo much for this recipe i cant wait to try it!!Im 13 years old and you inspire me soo much!!

    Reply

  42. Lori on October 10, 2012 at 10:30 am

    Just got back from upstate New York. Was disapponted in the pumpkin doughnut I bought. These look like a winner! Thanks Michelle. I am going to bake some and send them to my boy at school.

    Reply

  43. Lori on October 10, 2012 at 4:12 pm

    I did not wait in making these. A batch is on its way to my son away at school. They are soooooo good! Every bite is fall “deliciousness”. This recipe is a keeper.

    Reply

  44. Rebecca on October 13, 2012 at 9:00 am

    is pumpkin pie filling different from a can of pure pumpkin (like Libby’s or One Pie)? Can I use these for puree?

    Reply

  45. Di on October 13, 2012 at 5:53 pm

    I made these for breakfast this morning, and they were a big hit with my girls. =) Thanks for sharing them.

    Reply

  46. Liz on October 13, 2012 at 6:07 pm

    Wow. I’m no baker but these turned out DELISH. I added cinnamon chips to the batter and thought they were a favorable addition. Part donut/part muffin. 100% awesome. Not too heavy or fragile, they stood up to the butter bath and sugar coating. I just finished delivering them to my neighbors because left alone with these are dangerous. Sign of a successful recipe. Thanks, BEB.

    Reply

  47. Priscilla on October 13, 2012 at 8:27 pm

    They turned out wonderful. Thanks for the recipe. :)

    Reply

  48. Amanda Rae on October 14, 2012 at 11:19 am

    Hi Michelle! Made these today & there are now glorious smells in my kitchen. Thank you, kindly! The one thing I did that was really helpful was to put the cinnamon sugar mixture in a doubled-up brown paper lunch bag, and then carefully roll it around. Less on my hands and more on the muffins!

    Thanks again!

    Reply

  49. angela on October 14, 2012 at 10:03 pm

    Yes, and I don’t even like donuts, but these are getting pinned and made.

    Reply

  50. Michele on October 15, 2012 at 9:52 am

    Thanks for the recipe! My teenage boys and hubby gobbled them up! They were the perfect treat before our 2 hour drive on Saturday morning.

    Reply

  51. Kayla on October 17, 2012 at 1:42 pm

    Yummy! Can you sub in allspice for the cloves, nutmeg & ginger?

    Reply

    • Michelle on October 18th, 2012 at 11:11 pm

      Yes, definitely!

      Reply

      • Kayla on October 26th, 2012 at 3:10 pm

        Silly, but would it be a full teaspoon of allspice?

        Reply

        • Michelle on October 30th, 2012 at 1:04 pm

          Hi Kayla, It depends on how much spice you’d like. I personally find allspice to be a little more “spicy” than any of those other three so I would probably cut back on the amount to maybe 3/4 teaspoon. However, if you want to punch up the flavor you could do 1 full teaspoon.

          Reply

  52. pete on October 18, 2012 at 2:05 pm

    Just in time for Halloween! Gotta try these soon!

    While we’re on the topic of holiday cooking, this newsletter I read is putting on a recipe contest. It looks like the top three entrants win some sort of prize.

    If you’re interested, here’s a link with more info: https://apps.facebook.com/whcontests/the-natural-knowledge-247-holiday-recipe-contest

    Reply

  53. Jennifer on October 19, 2012 at 9:29 pm

    Made these with soup for dinner the other night, and everyone loved them! My brother, the avid food critic of the family, ranked them right up with my lemon poppyseed muffins, which he adores. Everyone had two muffins and were eager for thirds. :) Thanks for the great keeper!

    Reply

  54. Kate on October 21, 2012 at 8:58 pm

    These were great!! Next time I will put some chocolate chips in them. I had everything on hand except the buttermilk, so I used 2 % with a dash of lemon juice and it was a perfect substitute. These would be good for mini muffins as well, maybe even better that way because they are really big!!!

    Reply

  55. SallyClaire on October 23, 2012 at 9:48 pm

    I just made these and they were incredible! Wouldn’t change a thing!

    Reply

  56. Sheila on October 26, 2012 at 9:17 am

    I made these muffins yesterday afternoon. They are amazing!!! My famiy gave them rave reviews!

    Reply

  57. Alyssa on October 26, 2012 at 1:21 pm

    I made these for work. The recipe made 35 using my mini muffin pan. I cooked them for 10 minutes at 350 degrees. The pumpkin taste isn’t very strong but they were a hit!

    Reply

  58. fufighter on October 27, 2012 at 8:08 am

    Hi Michelle,
    thank you for another wonderful recipe! They’re delicious and they even popped out of my silicon muffin forms easily.

    Reply

  59. Maria on November 3, 2012 at 6:29 pm

    These were sooooo great. Thanks so much for this recipe!

    Reply

  60. Kat on November 3, 2012 at 9:22 pm

    I just made these with fresh sugar pumpkin puree and they’re SO good! I lined the muffin pan and just sugared the tops because my Husband requested them that way (similar to something his mother made). We both loved them! Thanks for the recipe and I love the new site design. :)

    Reply

    • Kat on November 5th, 2012 at 9:18 pm

      I just wanted to follow up — these muffins kept well, we have two left and look forward to them. We both decided that only coated the top was a mistake and I’ll definitely coat the whole muffin next time. So good!

      Reply

  61. lizzy on November 8, 2012 at 10:08 pm

    We tried these and they were scrumptiously delightful!!! We doubled the recipe, and the only problem was that they came out to 36 muffins instead of 24. Also, we only had to cook it for 23 minutes, not 30. Those were our only problems. Otherwise, the muffins themselves were heavenly! Perfect texture and we loved the coating. Thanks!

    Reply

  62. Lynne on November 14, 2012 at 5:28 pm

    Made these today as minimuffins. I incorrectly assumed 12 muffins = 24 minimuffins, but I made 24 mini and 12 regular (on the small side) muffins. I always seem to have way more batter than the recipe calls for. The batter is very doughy, seemed like if you left it, it would rise. I cooked the minimuffins for 20 minutes, which seems just right (not over cooked). I had cinnamon sugar and butter left over after coating all 36 muffins. I found after you got your brush saturated with the butter, you could coat 2-3 muffins with it. As someone else noted, the pumpkin flavor is not pronounced. I used my 8c glass measuring cup for the sugar/cinnamon bath, and it worked out great, especially with the minimuffins because I could shake it around and not have the mixture go all over the place.

    Reply

  63. LeAnn on November 18, 2012 at 5:43 pm

    Am I blind or the only one not getting it… ?? step #3 says “beat the butter and brown sugar on medium speed…” but the ingredient list goes from buttermilk to brown sugar… how much butter is supposed to be used in the recipe and if you’ve made it already without it butter do they turn out ok?? thanks!

    Reply

    • Michelle on November 20th, 2012 at 12:04 pm

      Hi LeAnn, Butter is the first ingredient listed in the recipe.

      Reply

  64. Anissa on November 19, 2012 at 10:40 pm

    These were awesome. I was a bit worried because the texture looked a little different than normal muffins, but they were perfect. I got 12 muffins plus a little extra I put in a ramekin and baked separate. DELICIOUS!!!

    Reply

  65. Carla Allen on November 21, 2012 at 12:07 am

    LOVED these muffins – so did my family! Making them again Thanksgiving morning. Shared on my blog!

    http://tisablessingtobe.blogspot.com/2012/11/thanksgiving-breakfast-treat.html

    Reply

  66. Katy on March 28, 2013 at 12:55 pm

    Could you make these in a mini donut maker?

    Reply

    • Michelle on March 30th, 2013 at 11:25 am

      Hi Katy, I’m not sure, as these are meant to be baked as muffins, not necessarily muffins. You could definitely give it a try!

      Reply

      • Katy on May 18th, 2013 at 9:47 am

        I did end up trying these in a mini donut maker. They came out great! They took about 4 minutes to cook. I didn’t want to stand there all day, so I made the rest in a mini muffin pan. They took about 12-14 minutes to cook.

        I just used cinnamon because I was out of everything else, about a tablespoon. I think next time I’ll use Pumpkin Pie Spice. Also used soured milk instead of buttermilk because I didn’t have any on hand. YUMMY! Will definitely be making again!

        Reply

  67. CHANEL on April 20, 2013 at 12:47 am

    I rarely leave comments for recipes. Usually, I just make sure I print that “good find” off and put it in my Top 100 and growing list of recipes. But THIS sweet crusty little GEM—Oh my Jesus.! And yes I believe in HIM. This muffin is SOOOO buttery, TENDER, moist, sweet and cinammonnn-yee. I know that’s not a word—but it is now. You have GOT to make this. Don’t comment and say stuff like “Oh this sounds delish or I have got to make this”. Quit wasting your time and make this tonight!!! Please! Although muffins are a bit denser than cupcakes and oven temps vary…I automatically set my timer for 15-18 minutes. It’s habit for little breads not knowing the specified minute to bake was…30??!. That seems like an extremely long time for such small delicious-ness…ness. My time was perfect. If in doubt do the tooth pick test. You won’t be sorry. Great, Great recipe for a muffin.

    Reply

    • Maxine on November 11th, 2013 at 11:28 pm

      Okay…I bought a can of Libby’s Pumpkin that has been sitting in my pantry for a week now, with no recipe in sight, but your review sold me on this recipe! I too love it when someone actually tries a recipe then gives us feedback on how it went over. You seemed to have had excellent success…I’m gonna give it a try soon! Thanks.

      Reply

  68. Sarah on July 12, 2013 at 1:15 am

    What an absolutely wonderful idea! These look amazing! Pumpkin Doughnut Muffins… I love it!

    Reply

  69. Jessica on July 23, 2013 at 1:41 pm

    I found this recipe on another site last week and made them Sunday for my Sunday school class. They were amazing and surprisingly moist. I left out the spices since I used pumpkin pie filling instead and added 1.5 tbsp of cinnamon. My picky father even asked me for the recipe. I can’t wait to make them for my fiance when he gets stateside, he loves muffins :)

    Reply

  70. Kat on September 30, 2013 at 9:55 pm

    Rookie mistake- I CAN’T believe I forgot the eggs. I kept thinking “this is a weird texture…” But went on with it. Well, turns out they are STILL delicious, just maybe not so donut-y. If anyone else makes a silly move like me, press on! They are delicious!

    Reply

  71. Becky on October 3, 2013 at 6:40 pm

    I made these for the first time today as an afterschool snack for my kids.
    They. Are. Amazing!! The recipe made 12 very large muffins. The texture was wonderful. Will definitely be making these again!

    Reply

  72. Valerie Endicott on October 4, 2013 at 11:05 pm

    Truly one of the best Pumpkin treats I have ever tasted…just like sinking your teeth into a long anticipated Pumpkin Donut. I baked a batch for a girlfriend gathering and the effort in making these was worth every minute of time of preperation. Whatever you do bake a batch and share! Highly recommend!

    Reply

  73. QT on October 7, 2013 at 3:08 pm

    Hi. I made these yesterday and they were really good! However, when i packed them in a container, the sugar melted and created a pool at the bottom. I waited a few hours until the were cool so I am not sure what happened. I would love to have some help. thanks!

    Reply

  74. Jade Walker on October 10, 2013 at 8:21 pm

    Made these this morning, and they were divine! So moist and warm and Autumn-y.

    Reply

  75. Carolyn on November 27, 2013 at 9:52 am

    Good Morning, Happy Thanksgiving! Real Quick: Can I substitute dark brown sugar for light? Not really wanting to run to the store day before thanksgiving…

    Reply

    • Michelle on November 27th, 2013 at 11:33 pm

      Yes, that wouldn’t be a problem. Happy Thanksgiving!

      Reply

  76. A'ishah Rose on March 12, 2014 at 5:47 pm

    I really wanted these to be delicious! They turned out very dry and not sweet at all (the muffins themselves weren’t sweet and the cinnamon-sugar topping did not stay because they were too dry).

    Reply

  77. Michelle on October 17, 2012 at 10:35 am

    Hi Rebecca, Yes, pumpkin pie filling is different than a can of pure pumpkin. Pumpkin pie filling includes sugar and spices, and is literally meant to go right into a pie shell. You don’t want to use this in recipes that just call for pure pumpkin puree.

    Reply

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