Pumpkin Donut Muffins

Makes 12 muffins

½ cup plus 1 tablespoon (115 g) firmly packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs
1 cup (240 g) canned or homemade pumpkin or squash puree
¾ cup (170 g) refined coconut oil, melted, or other neutral oil, such as canola or safflower
1 ½ teaspoons vanilla extract
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon lightly packed freshly grated nutmeg
1 teaspoon kosher salt
1 ½ cups plus 1 tablespoon (200 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder

½ cup granulated sugar mixed w/ 1 teaspoon cinnamon and ½ teaspoon ground cardamom or nutmeg (or 1 ½ teaspoon cinnamon).

Preheat oven to 350F/180 C. Lightly grease a 12-cup muffin tin all over with nonstick spray or oil.

In a large bowl, whisk both the sugars and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, coconut oil, vanilla, spices, salt. Whisk until smooth and emulsified.

Add the flour, baking soda, and baking powder and whisk until combined and no lumps remain. 

Scoop the batter into the cups of the prepared muffin tin. They’ll slightly overflow when they bake, but if you greased your muffin tin well, it should be OK. Bake until a skewer inserted into the centers come out clean, 18 to 22 minutes. 

While the muffins are cooling, mix the ½ cup sugar and spices together on a large plate. Working over a baking sheet or clean counter, invert the muffin tin and give it a good tap against your work surface. The muffins should fall right out (tap the pan a couple more times to get any stragglers). While they’re still warm, roll each muffin in the spiced sugar to evenly coat. Transfer onto a wire rack and allow to cool (or don’t and eat while still warm!!). 

Stored in an airtight container at room temperature, the muffins will keep up to 2 to 3 days.

Recipe adapted from Everyday Cake