Pumpkin Duffins

October 19, 2015

Author Notes: In the new Vermont Country Store Cookbook (and if you haven't gotten this, you really should), there is a recipe for buttermilk donut puffs - like a donut-muffin hybrid. I made them as directed and they were kind of a flop with the family - buttermilk was too tangy and too much nutmeg. I thought they were delicious but, as I've said in other recipes, I think everything is delicious. I think the kiddos expected more donut-y flavor since they were called donut puffs. So I changed, well, pretty much everything about the recipe, but I like to give provenance even if it was just a jumping off point. I added cooked pumpkin puree with browned butter, upped the sugar with the more flavorful brown sugar, replaced the buttermilk with regular milk and did some editing with the spices. They taste like a donut version of pumpkin pie and were devoured. Oh, and I called them duffins because, uh, I couldn't say muffnuts in front of my grandmother and not blush. Niknud

Makes: 12 large muffin, 24 minis


Pumpkin Duffins

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 pinch each, ground cloves and nutmeg
  • 4 tablespoons unsalted butter
  • 1/2 cup pumpkin purée
  • 2/3 cup whole milk
  • 1 egg


  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch each, ground cloves and nutmeg
In This Recipe


  1. Preheat oven to 350°F and prepare a muffin tin with baking Pam (loooove the baking Pam), or grease and flour.
  2. In a bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  3. Over medium heat melt butter. When it juuuust starts to brown, take it off the heat, add the pumpkin purée and fold together with a spatula. After a few minutes of folding/stirring the butter will start to absorb into the purée and the whole mixture takes on a shiny look. Add both of the sugars and stir to combine.
  4. Add the egg and combine. Alternating wet and dry, add the flour mixture and the milk to the pumpkin mixture. Spoon into the cups and bake for 20 to 25 minutes, or until the muffin tins spring back when pushed lightly. (If you're making mini duffins, check them after 10 minutes).
  5. For the topping: While the duffins are cooking, brown the remaining 6 tablespoons of butter in a small sauté pan. When it smells nice and nutty, remove to a separate bowl, straining out any remaining solids if necessary. In a separate bowl, combine the remaining topping ingredients. When the duffins are done and cooled slightly, run a knife around them and pick them out of the trays. Give them a quick dunk in the browned butter and roll them around in the topping.

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