Pumpkin Doughnut Muffins

Some ingredients can only be eaten during certain times of the year. Take pumpkin, for example – eating it in spring just isn’t the same. But during fall when the leaves are changing and the air turns crisp, nothing tastes better.

So what better time to break out a recipe for Pumpkin Doughnut Muffins?

I’ve been holding onto this recipe for over a year from Martha Stewart Everyday Food, waiting for just the right time to try it.

But what I love most about these muffins isn’t their pumpkin flavor, rich sugary crust or dense doughnut-like texture. It’s the fact that I didn’t make them. B did while I was out for a run. I did help out with the topping, though…and volunteer my expert tasting services.

I can’t wait to enjoy one of these babies tomorrow with some pumpkin spice coffee and a banana. It’s bound to make the workday a little bit sweeter.


Question: What’s your favorite fall ingredient?


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Welcome to She's on the Run! I'm Alysha, a copywriter and food writer living in Milwaukee. I live to run, write and explore wonderful food - this blog is how I find balance while constantly being on the run. Feel free to reach me at Alysha@shesontherun.com with any questions or comments.
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