When seasonal produce such as pumpkin and apples are plentiful, spice displays are making their appearances all over the stores, who wouldn’t want to bake up something cozy and sweet? I took an all time favorite of mine (jelly donut), used pumpkin as the filling and transformed it all into a muffin… because let’s be real; a muffin is faster and easier to make. I present to you my pumpkin jelly donut muffins!😀
Making the Pumpkin Jelly
Add the pureed pumpkin to a heavy bottom saucepan. I made my own puree, but you can use canned pumpkin. If you do use canned, your jelly might be darker in color than mine. To it you will add 2½ Tbsp of sugar and ½ tsp of pumpkin spice. Turn the heat to medium. Stir the pumpkin mixture with a wooden spoon for 10 minutes. Transfer to a bowl to cool.
Make the Muffin Batter
While the pumpkin jelly cools, make the batter. Make sure to measure the flour by spooning it into the measuring cups and level off with a butter knife. Add the salt, nutmeg, and baking powder. Whisk together and set aside.
Next, melt the butter and pour it into a large bowl. Add the oil and both sugars. Mix together until well combined. Add the egg and mix until well combined. Then alternate adding the dry ingredients and the milk. Starting and ending with the dry. Don’t overmix. I like to use a whisk, but if you use a mixer, just mix for a few seconds after each addition.
Baking the Pumpkin Jelly Donut Muffins
Spoon half the batter into a greased muffin tin. Then scoop the pumpkin jelly into the middle of each muffin. I use a size 50 cookie scoop which is about 1½ Tbsp. Then spoon the rest of the batter on top of the jelly. Place into a preheated 350º oven and bake for 23-25 minutes. Once the muffins are done, allow them to cool in the muffin tin for 10 minutes. Then transfer the pumpkin jelly donut muffins to a cooling rack.
Add Cinnamon Sugar
To prepare the cinnamon sugar, stir together 2½ Tbsp sugar and ½ tsp ground cinnamon in a small bowl. Melt 1 Tbsp butter. Brush the pumpkin jelly donut muffin tops with the melted butter and dip into the cinnamon sugar. All done! Now time to enjoy with a nice hot cup of your fave fall drink, or try my butterscotch latte!
Hope you love this muffin recipe!😊 Share your batch of pumpkin jelly donut muffins with us on Instagram @mydarlingfelipa.
Till the next one,
Pumpkin Jelly Donut Muffins
Ingredients
Pumpkin Jelly
- 1¼ cup pumpkin Puree
- 2½ Tbsp sugar
- ½ tsp pumpkin spice
Muffin Batter
- 2 cups all-purpose flour spooned and leveled
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 Tbsp vegetable oil
- 2 Tbsp unsalted butter melted
- 1 egg
- ¾ cup whole milk
Cinnamon Sugar
- 2½ Tbsp granulated sugar
- ½ tsp ground cinnamon
- 1 Tbsp melted butter for brushing tops
Instructions
- Pour pumpkin puree, 2½ tbsp sugar and ½ tsp pumpkin spice into a heavy bottom saucepan. Place over medium heat. Stir with a wooden spoon for 10 minutes. Transfer to a bowl to cool and set aside.
- Preheat oven to 350° and grease a 12 slot muffin tin.
- Measure the flour, baking powder, salt and nutmeg into a medium mixing bowl. Whisk together and set aside. Pour 2 Tbsp melted butter, 2 Tbsp oil and the two sugars into a large bowl. Mix until well combined. Add the egg and beat until well combined.
- Alternate adding the dry ingredients and the milk into the sugar mixture. Starting and ending with the dry. Be careful as to not overmix.
- Spoon half the batter into the muffin tin. Spoon about 1½ Tbsp of the pumpkin jelly in the middle of each muffin slot. Top with remaining batter. Bake for 23-25 minutes. Remove from the oven and allow the muffins to cool for 10 minutes, then transfer to a cooling rack.
- To prepare the cinnamon sugar, stir together 2½ Tbsp sugar and ½ tsp ground cinnamon in a small bowl. Melt 1 Tbsp of butter. Brush the muffin tops with the melted butter and dip into the cinnamon sugar.
- Enjoy!
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