I know it’s a long name and hard to believe whole grain and donuts are in the same sentence right? But it’s true these are semi-healthy for you so you don’t need to feel so guilty while indulging. I just happen to love donuts a lot but I try not to indulge in them very often since they are not one of the healthiest things to eat especially for breakfast, so when I saw a recipe that said donut muffin and also pumpkin I was intrigued. Fall has arrived and pumpkin and apple recipes are everywhere so I must get on the band wagon too, although the temperature here is going to be 94 degrees F. for the rest of the week eek!
Hot temperatures aside pumpkin is a wonderful vegetable to incorporate into your Fall recipe repertoire. I love that these muffins are dense and cake like and have a nice cinnamon sugar coating on top. The recipe calls for pumpkin pie spice but I found that it didn’t give it enough flavor for me so I think I would in the future just add my own spices of nutmeg, cloves and cinnamon, you might want to try it that way too or stick with the recipe. I’m sure you will love these donut muffins if you give them a try, so Happy Fall Y’all!
Whole-grain pumpkin chocolate chip donut muffins
3/4 cup coconut oil
1/2 cup room temp. butter
3/4 cup light brown sugar
1 tsp. chocolate extract or vanilla
1 1/4 cups pumpkin puree
2 large eggs
1/3 cup buttermilk
1/4 cup honey
3 cups white whole wheat flour, I used organic
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon pumpkin pie spice
3/4 cup mini chocolate chips
3/4 cup granulated sugar
2 1/2 tsp. ground cinnamon
1/4 cup butter, melted
Step 1: Preheat oven to 350 degrees. Line muffin pan with paper cups.
Step 2: In a large bowl, using an electric mixer, beat coconut oil, butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
Step 3: In a small bowl, whisk together buttermilk and pumpkin puree, chocolate or vanilla extract and honey. Add pumpkin mixture to the butter mixture and mix on low.
Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. With mixer on low, add flour mixture in three additions.
Step 5: Using an ice cream scoop, fill each muffin cup with batter and bake until a toothpick inserted in center of a muffin comes out clean (about 25- 30 minutes).
Step 6: Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan and wrapper if you used them, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Makes: 24 muffins