Pumpkin S’more Doughnut Muffin
Muffin and doughnut? Yep, that pretty much means we are having it for breakfast. I love a good doughnut muffin. Although I find many of them to be more muffin in texture than doughnut, while being more doughnut in flavor than muffin. Mine’s no exception.
I actually started out with a doughnut recipe for the body, but then just ended up using my recipe from here - stuffing it with some Hershey bars, rolling the whole thing in sugar once baked and topping it with toasted marshmallow. Of course, if you want to short cut the recipe, you can skip the homemade marshmallow spread by placing mini marshmallows on top and toasting it in the oven under the broiler or using a handheld torch.
And yes, there is a lot going on here, but that’s just more to eat. Enjoy!
A few notes:
- For ease of assembly, I used an ice cream scoop to fill the wells with batter.
- Make sure to fold the batter until no pockets or streaks of flour remain or else there will be large holes in the finished pumpkin muffins.
- I like my pumpkin deeply spiced, so you’ll notice the cinnamon reads 1 tablespoon and the remaining spices follow the higher ratio. To bring down the spiced flavors, use 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon of cloves.
Pumpkin S'more Doughnut Muffin
Yield: Makes 12
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon fresh grated nutmeg
- ¼ teaspoon ground cloves
- 11/2 teaspoons vanilla
- 1 1/2 cup pumpkin puree
- 12 mini Hershey chocolates
- 3 large egg whites
- 1/2 cup sugar
Lightly cover wells of muffin tin with bake spray. Heat oven to 425 degrees F.
To make pumpkin muffin doughnut:
- Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
- In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cooled butter into mixture and whisk to combine. Add oil and buttermilk to mixture and whisk to combine. Add in cinnamon, ginger, nutmeg, cloves, vanilla and whisk to combine. Add pumpkin puree to mixture and whisk to combine.
- Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).
- Fill well with batter 1/3 of the way up. Place chocolate on top. Place a second dollop of batter on top making sure to fill the well is 2/3 full and the chocolate is covered.
- Bake at 425 degrees for 17-20 minutes. Remove from oven and transfer muffins to a wire rack to cool
To make marshmallow topping:
- Place egg whites and sugar in a heat proof bowl. Place heat proof bowl on top of another pan with simmering water (not on, think bain marie). Stirring continuously, heat mixture until it reaches 160 degrees F or for a tactile sign of readiness- heat until no sugar grit can be felt when the mixture is rubbed between two fingers. (Keep in mind the latter method, does not ensure an egg white safe mixture).
- Transfer the mixture to a stand mixer bowl and beat until mixture is shiny and medium stiff peaks form.
- Let muffin doughnuts cool slightly and then roll sides in sugar.
- Spread marshmallow topping on top and toast in the broiler for 2-3 minutes or toast with a kitchen torch.