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.

Pumpking Smore Dougnut Muffin via Bakers Royale

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!

Pumpking Smore Dougnut Muffin by Bakers Royale

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.

Pumpking Smore Dougnut Muffin from Bakers Royale

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Pumpkin S'more Doughnut Muffin

Yield: Makes 12

Ingredients:

  • 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

Marshmallow Top

  • 3 large egg whites
  • 1/2 cup sugar

 

Directions:

Preparation

Lightly cover wells of  muffin tin with bake spray. Heat oven to 425 degrees F.

To make pumpkin muffin doughnut:

  1. Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
  2. 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.
  3. 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).
  4. 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.
  5. Bake at 425 degrees for 17-20 minutes. Remove from oven and transfer muffins to a wire rack to cool

To make marshmallow topping:

  1. 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).
  2. Transfer the mixture to a stand mixer bowl and beat until mixture is shiny and medium stiff peaks form.

Assembly

  1. Let muffin doughnuts cool slightly and then roll sides in sugar.
  2. Spread marshmallow topping on top and toast in the broiler for 2-3 minutes or  toast with a kitchen torch.
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40 Responses to “Pumpkin S’more Doughnut Muffin”

  1. #
    1
    Kevin (Closet Cooking) — October 18, 2013 @ 6:41 am

    What a great idea! They look amazing!

    Reply

  2. #
    2
    Rochelle @ Oh So Sweet Baker — October 18, 2013 @ 6:42 am

    I swear all the food blogger are making me reconsider my hatred of pumpkin desserts. This sounds delicious.

    Reply

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    3
    Aimee Wimbush-Bourque — October 18, 2013 @ 6:52 am

    This looks like the very best kind of breakfast. Super creative, Naomi!

    Reply

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    4
    Heather Christo — October 18, 2013 @ 7:12 am

    I am pretty sure that these win the award for the most spectacular muffins EVER.

    Reply

    • Amanda replied: — October 19th, 2013 @ 11:33 am

      I ditto this comment. :)

      Reply

  5. #
    5
    Heather - Chickabug — October 18, 2013 @ 7:47 am

    I’m kicking myself for never thinking of this. I love s’mores and I love pumpkin but I never thought of combining their amazingness! Thank you so much! : )

    Reply

  6. #
    6
    Julie @ Table for Two — October 18, 2013 @ 8:10 am

    Your desserts are always so creative and beautifully photographed! Another stunning creation, Naomi!

    Reply

  7. #
    7
    Belinda @themoonblushbaker — October 18, 2013 @ 8:55 am

    Too good to save just for breakfast. I could eat these any time of the day!

    Reply

  8. #
    8
    Chung-Ah | Damn Delicious — October 18, 2013 @ 8:55 am

    This is absolutely the best doughnut-muffin hybrid ever!

    Reply

  9. #
    9
    Kelli @ The Corner Kitchen — October 18, 2013 @ 9:14 am

    Simply ah-mazing, Naomi!!

    Reply

  10. #
    10
    Averie @ Averie Cooks — October 18, 2013 @ 9:48 am

    Ive made alot of pumpkin muffins in my day but never like this! SO Creative!! The chocolate inside, then that puffed, toasted top – so fun and I bet so soft and squishy and great tasting! Pinned!

    Reply

  11. #
    11
    sara — October 18, 2013 @ 10:19 am

    These sound amazing! Yum!!!

    Reply

  12. #
    12
    Katie @ Butterlust Blog — October 18, 2013 @ 10:39 am

    I’m lusting after those perfectly toasted tops! And gorgeous photos, as always!

    Reply

  13. #
    13
    ThisBakerGirlBlogs — October 18, 2013 @ 11:34 am

    I’ve never tried a donut+muffin combo before … but they look incredible!

    Reply

  14. #
    14
    Katrina @ Warm Vanilla Sugar — October 18, 2013 @ 11:44 am

    Whoa!! These are fabulous!

    Reply

  15. #
    15
    phi — October 18, 2013 @ 11:46 am

    Love that background! Is it metal? I’d eat it.

    Reply

    • Naomi Robinson replied: — October 18th, 2013 @ 5:58 pm

      Hi Phi – Yes, it’s metal. I love it too. :)

      Reply

  16. #
    16
    Laura (Tutti Dolci) — October 18, 2013 @ 12:50 pm

    These look so good, love the chocolate stuffing and marshmallow topping!

    Reply

  17. #
    17
    Lauren — October 18, 2013 @ 1:30 pm

    I just have to say I adore your food styling. You always manage to offer a unique perspective on food. I love that first picture and how you make use of the muffin tin to show all the different angles of the muffin in one picture.

    Oh yea, the food looks absolutely delicious too!

    Reply

    • Naomi Robinson replied: — October 18th, 2013 @ 5:59 pm

      Lauren – Thank you so much! That is so kind of you.

      Reply

  18. #
    18
    gaBY — October 18, 2013 @ 2:22 pm

    I cant even handle how awesome these sound

    Reply

  19. #
    19
    Tieghan — October 18, 2013 @ 6:07 pm

    So insanely awesome! Gorgeous photos!

    Reply

  20. #
    20
    Kiran @ KiranTarun.com — October 18, 2013 @ 11:10 pm

    Literally speechless :D

    Reply

  21. #
    21
    Tahnycooks — October 19, 2013 @ 3:24 am

    I wouldn’t change the ratio of the spice mixture, I love my pumpkin heavily spiced too! These look fantastic, great recipe!

    Reply

  22. #
    22
    Jess S. @ Floptimism — October 19, 2013 @ 5:41 am

    These look too great for words. I wanted to let you know that I featured them on my blog’s Weekend Wrap-Up today — in fact, I had the wrap-up all written when I found your post last night, and I had to go back and add it in last minute. The recipe sounds too amazing to leave it out! Thank you for such a creative recipe idea, and I hope you have a wonderful weekend!

    Here’s a link to the wrap-up — I’d love you to stop by!
    http://www.floptimism.com/2013/10/weekend-wrap-up-pumpkin.html#more-1844

    Reply

  23. #
    23
    Sophia @ NYFoodgasm — October 19, 2013 @ 7:02 am

    Ohhhh my gosh! This is genius, pure genius. I am sooooo making these! Love your work!

    Reply

  24. #
    24
    Anna @ Crunchy Creamy Sweet — October 19, 2013 @ 7:05 am

    I love baking doughnut muffins! I love how you took a simple recipe and made it so gourmet! Pinning!

    Reply

  25. #
    25
    Katie Ann Huy — October 19, 2013 @ 8:44 am

    Looks delicious Auntie!

    Reply

  26. #
    26
    Mallory @ Because I Like Chocolate — October 19, 2013 @ 1:29 pm

    The fact that these are filled with chocolate is what wins me over!

    Reply

  27. #
    27
    Renee @ Awesome on $20 — October 19, 2013 @ 3:34 pm

    I love the surprise in the middle and the beautiful swirl on the top. I’d love to try these. Your muffin pan is beautiful.

    Reply

  28. #
    28
    Chocolate Shavings — October 20, 2013 @ 4:31 am

    These look SO good! Love the combo of muffins and smores, yum!

    Reply

  29. #
    29
    Brian @ A Thought For Food — October 20, 2013 @ 6:34 am

    Holy moly. We just had fried s’mores (and fried pumpkin pie) at the Texas State Fair and it was mindblowing. This looks equally decadent… actually, maybe even more.

    Reply

  30. #
    30
    Maria — October 20, 2013 @ 6:45 am

    Exceptional photography- I love visiting your website because I know I’ll find intriguing recipes like this!

    Reply

  31. #
    31
    Shelly (Cookies and Cups) — October 20, 2013 @ 4:11 pm

    Love it! The pumpkin and smores sounds amazing!

    Reply

  32. #
    32
    Ala — October 20, 2013 @ 8:56 pm

    You infuse such stunning personality into each of your photos–I always recognize them when they come up on my feed! I saw another comment noting that your background is metal…do you still get to eat the duffins/monuts that you’ve put on the metal after the photoshoot? ;)

    Reply

  33. #
    33
    Diane {Created by Diane} — October 20, 2013 @ 10:38 pm

    I WANT these for breakfast for sure, they look so delicious!

    Reply

  34. #
    34
    Jenny Flake — October 21, 2013 @ 4:15 am

    These are soooo fun Naomi! They look amazing :)

    Reply

  35. #
    35
    marla — October 21, 2013 @ 9:19 am

    These are perfection!!!

    Reply

  36. #
    36
    Tracy | Peanut Butter and Onion — October 21, 2013 @ 10:08 am

    This is pure genius!

    Reply

  37. #
    37
    Jocelyn (Grandbaby Cakes) — November 7, 2013 @ 3:05 pm

    This is beyond brilliant!

    Reply

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