You don’t have to wait until October to have pumpkin-flavored doughnuts. Anytime of the year, with this simple and delectable recipe, you can enjoy them.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar, or more to taste
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch sea salt
- ¾ cup low-fat plain yogurt
- 6 tablespoons milk
- 1 large egg
- 3 tablespoons applesauce
- ¾ teaspoon vanilla extract
- 1 cup fresh mulberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Mix flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Stir yogurt, milk, applesauce, egg, and vanilla extract together in another bowl. Gradually add flour mixture and stir until well combined.
- Chop mulberries (if large) and add to batter; stir gently until incorporated. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- If you want your muffins sweet, use up to 1 cup white sugar in Step 2.
- You can substitute blackberries for mulberries.
Reviews
Great muffins! They are the perfect level of sweetness, and so and light fluffy! I used oil in place of applesauce (since I didn’t have any), but followed the recipe otherwise. I did have to add 1/4 cup more milk to the batter, because it was a bit too dry. I sprinkled some sugar on top before baking, and they were perfectly done in 22 minutes. I also got 15 muffins out of this. Thank you for the recipe!