Grammy's Kitchen · Donuts · Mini Pumpkin Donut Muffins
One of 65 donuts recipes we measured
46 cooks on www.melskitchencafe.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 54% |
| egg | 48% | 26% |
| liquid | 0% | 62% |
| leavener | 4% | 2% |
| salt | 1% | 1% |
| sweetener | 194% | 104% |
| fat | 108% | 24% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 15-ounce can canned pumpkin puree |
| 100 g | 1/2 cup granulated sugar |
| 106 g | 1/2 cup packed light brown sugar |
| 114 g | 1/2 cup neutral-flavored oil or melted butter |
| 100 g | 2 large eggs |
| 4 g | 1 teaspoon vanilla extract |
| 210 g | 1 3/4 cups all-purpose or whole wheat flour (see note) |
| 4 g | 1 1/2 teaspoon ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 0 g | 1/4 teaspoon ground ginger |
| 0 g | 1/4 teaspoon ground allspice |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 200 g | 1 cup granulated sugar |
| 8 g | 1 tablespoon ground cinnamon |
| 114 g | 1/2 cup melted butter |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are amazing!!!! I have made them too many times to count. Every time I make them someone asks for the recipe. Wow!!! My only issue is the name. It is too long (insert giggles). Thanks to my thirteen-year-old daughter they are now known as “Puffins” at ou” — a cook, 5.0★
“These are amazing! So moist and delicious. The only thing I would change is the amount the recipe calls for the topping. It was way too much butter and cinnamon sugar and I had to throw it away and waste it. I would half it at least. I doubled the recipe ” — a cook, 5.0★