Pumpkin Muffins That Beat Dunkin’s!

I have been obsessed with Dunkin Donuts Pumpkin Muffins since I had my first one years ago.  They are just the perfect muffin or close to it, add a cup of hazelnut coffee and I am in heaven!

Back when we still had cable I began to watch the TV show Good Eats with Alton Brown I slowly lost my fears of experimenting with recipes.  Now I am the first to admit that there have been loads of failures and a few recipes of pure awesomeness.  The first recipe I decided to create was a Pumpkin Muffins  I wanted a pumpkin filled muffin that tasted a lot like Dunkin’s! I wanted a muffin with the perfect blend of spices that was totally irresistible.

I began my experiment about three years ago. The first batch was filled with so many more ingredients and a lot less pumpkin.  Each batch was enjoyed by all.  My family kept telling how each batch was perfect, but in my head it was missing something. I tweaked and pinched ingredients. I took notes each time and made corrections on the amounts of ingredients and came up with this recipe.  I made 6 huge muffins and 6 regular sized muffins so I would say this recipe would make 18 normal sized muffins.  I made these on Friday night and by Monday morning there were none left over. We had no company! My husband couldn’t get enough of them.

All the ingredients assembled
All the ingredients assembled

The first step was getting all the ingredients ready to go!

IMG_0295Whisking all of the flour, baking powder and soda, salt, and spices.

IMG_0296The butter and sugar creamed.

IMG_0297Added each egg one at a time. Added the rest of the ingredients, except the flour mixture.


The flour mixture being added to the wet mixture. Just don’t over mix. Mix together until combined with no flour showing.


  •  1 1/2 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Nutmeg
  • 1 TBSP Cinnamon
  • 1/2 tsp Ginger
  • 1/4 Salt
  • 1 Stick of Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 2 TBSP Vegetable Oil
  • 1/2 TBSP Sour Cream
  • 2/3 Cup Buttermilk
  • 1 15oz Canned Pumpkin
  • 1 tsp Vanilla
  1.      In a large bowl whisk flour, baking powder, baking soda, spices, and salt.  Whisk until completely combined and there are no clumps.
  2.      In another large mixing bowl cream butter and sugar until light and fluffy,
  3.      Add eggs, one at a time until combined, add oil, sour cream, buttermilk, pumpkin and vanilla until well combined.
  4.      Add flour mixture and stir until mixed and the flour is combined without over mixing.
  5.      Pour into lined muffin tins, sprinkle struesel topping onto the top of the muffins. Recipe to follow
  6.      Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick pushed in the middle comes out clean.

IMG_0299Struesel mixture completed.  Yum!

Struesel Topping

  • 3/4 Cup Brown Sugar
  • 3/4 Cup Flour
  • 3 TBSP Butter
  • 2 tsp Cinnamon
  • 1/2 Cup nuts*

Pulse in a food processor. Sprinkle on top of the muffins. Just remember that more is not always better.  Use about 1 tablespoon or so for each muffin.

IMG_0305The finished product!!!! They were awesome. PLEASE try these and let me know what you think!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s