Pumpkin Doughnut Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin doughnut muffins are tender, cake-like muffins topped with a sweetened crumble and cream cheese icing. They're warm and spiced with cinnamon, nutmeg, and allspice, with walnuts adding texture. A fail-proof fall or holiday treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups all-purpose flour (plus more for pan)
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 10 tablespoons unsalted butter (room temperature)
- ¾ cup dark brown sugar
- 2 large eggs (room temperature)
- 1¼ cups pure pumpkin puree
- ⅓ cup buttermilk
- ½ cup dark brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ⅓ cup walnuts (chopped)
- 3 tablespoons unsalted butter (chilled and diced)
- ⅓ cup oats
- 2 tablespoons unsalted butter (room temperature)
- 2 ounces cream cheese (room temperature)
- ⅛ teaspoon vanilla extract
- 3 tablespoons powdered sugar
- ½ teaspoon milk
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 250mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.