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Pumpkin Maple Butter Swirled Donut Muffin

Recipe by: The Novice Housewife

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Celebrate fall with these maple pumpkin butter swirled donut muffins. These donut muffins make for a healthier morning treat by making them with whole wheat and applesauce and are the perfect way to start your day this Fall.


Ingredients:

  • ¼ cup butter, at room temperature
  • ¼ cup Sprouts pumpkin spice applesauce
  • ½ cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 1.5 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • pinch nutmeg
  • ¾ tsp. salt
  • 1 ½ cups all purpose flour
  • 1 cup whole wheat flour
  • ¾ cup milk, room temeperature
  • ¼ cup Sprouts Organic pumpkin spice apple cider
  • ¼ cup Sprouts maple pumpkin butter
  • 3 Tbsp. melted butter
  • 4 Tbsp. cinnamon sugar


Instructions:

  1. Preheat oven to 425 F.
  2. Grease a muffin pan.
  3. Sift the dry ingredients into a bowl. Set aside.
  4. Measure the milk and cider and combine
  5. Cream the butter with the sugar for a bit. Then add the pumpkin applesauce and cream for few more minutes.
  6. Add eggs one at a time, scraping the sides before the next addition.
  7. Add the vanilla.
  8. Stir the flour mix into the creamed butter, alternating with the milk in three additions, starting and ending with the flour.
  9. Spoon batter into the pans. I use an ice cream scoop. Fill the cups almost full- that ensure a nice dome on top.
  10. Put 1 tsp dollops of the maple pumpkin butter in center of each muffin batter and swirl with a tooth pick.
  11. Bake 15-17 minutes, or till pale golden and toothpick in the center comes out clean. It takes 16 minutes in mine.
  12. Remove from oven and let cool in pan for 5 minutes. Remove from pan and place on wire rack
  13. Brush melted butter on the tops and dip in a bowl with the cinnamon sugar in it.
  14. Let cool.

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