So the fall craze is in full swing here at my house. Every baked item I’ve made has a fall flavor to it. I just can’t help it.
These muffin donuts were delicious! The original recipe was for pumpkin donut muffins but I didn’t have any pumpkin thawed so I used sweet potatoes that I didn’t know what to do with.
I baked them in my vintage jello molds so that they would have a cute twist to them. I called the “bottom” of them the “butt side”…just because they are puffy!
Look at the beautiful twisted top of these beauties! Don’t mind my ugly baking sheet!
They were even more gorgeous dipped in the butter and cinnamon sugar!
These were sooooo good with a glass of milk!
Sweet Potato Muffin Donuts
1/3 cup pureed sweet potato (no spices added)
1/2 cup white sugar
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup butter
1/2 cup sugar
1 Tbsp. cinnamon
Pre-heat oven to 325.
In a medium sized mixing bowl, cream pumpkin, sugar and egg. Add dry ingredients and mix until mixture is thoroughly combined. Add milk gradually while mixing. Using ice cream scoop, Fill 8 greased muffin tin holes. Bake for about 20-25 minutes or until golden.
Combine dunking sugar and cinnamon together in a bowl. Melt butter in a bowl.Dip warm muffins in melted butter and then right into the cinnamon sugar.
Adapted from http://thepearsonfamilee.blogspot.com/2011/09/zippy-pumpkin-muffin-doughnuts.html