Dunkin' Donuts Pumpkin Muffin - Help needed

16 years ago

Hello all,

My beloved aunt who has suffered nearly 10 years of heartache trying to get pregnant has finally succeeded! I want to do something special for her. I know she adores the Dunkin' Donuts Pumpkin muffins. She proclaimed them as the best muffins in the world. Since they are only a seasonal offering, I would like to figure out how to make the best replica so that I can supply her with them year-round.

I have a few months to figure it out before DD stops selling them, but I want to get started soon so that I can find the perfect recipe. I've tried them and they are actually pretty good, but at a whopping 630 calories for a muffin, I don't indulge often. They are extremely moist.

I was wondering if anyone who has tried them might have a tried and true recipe for something similar. Another requirement is I need them to freeze well if possible.

Here's a picture of it. It has a streusel topping and white glaze on top.

Here's a list of ingredients from the website. It has a lot of artificial gunk that I would like to cut out without sacrificing accurate taste.

INGREDIENTS: Muffin: Enriched Bleached Wheat Flour (Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Pumpkin, Sugar, Canola Oil, Water, Eggs, Contains less than 2% of the following: High Fructose Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Aluminum Sulfate), Salt, Cinnamon, Spices, Mono and Diglycerides, Sodium Stearoyl Lactylate, Colored with Caramel Color, Sorbitan Monostearate, Polysorbate 60, Propylene Glycol, Paprika Oleosresin, Turmeric Oleoresin; Streusel Topping: Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Egg Whites, Cinnamon, Polyglycerol Esters of Fatty Acids, Monoglycerides; White Icing: Sugar, Water, Corn Syrup, High Fructose Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Contains 2% or less of: Maltodextrin, Dextrose, Soybean Oil, Corn Starch, Artificial Flavor, Salt, Titanium Dioxide (Artificial Color), Sodium Propionate and Potassium Sorbate (Preservatives), Citric Acid, Polyglycerol Esters of Fatty Acids, Agar, Soy Lecithin (Emulsifier).

If anyone has any ideas of somewhere to start, I'd really appreciate it! Thanks.

Sort by:Oldest

Comments (4)

lindac
16 years ago
Frankly that list of chemicals sounds more than gruesome to me!!
Wading through all the colorants and preservatives I come up with a muffin made from flour, pumpkin, sugar, canola oil water and eggs with baking soda and baking powder with cinnamon and spices.
Since I don't go to dunkin' donuts except for coffee now and then...I don't know what spices.
I suspect that the trick lies in the streusel topping with a powdered sugar glaze on top.
I would start with the recipe below...it has lots of oil so it should be moist....and top with streusel before baking and then drizzle with frosting.
Good luck!

PUMPKIN MUFFINS

3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

Mix dry ingredients and add:

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Preheat oven to 350F degrees.

Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

Frost with Orange Icing or Cream Cheese Frosting.
hawk307
16 years ago
Chi:
Here is one with some WW flour, Brown Sugar and other things I like.
LOU

Sherry's Pumpkin Muffins

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 +2 tbsp brown sugar,divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
3/4 cup evaporated milk
1/4 tsp salt
2 lg eggs
1 cup canned pumpkin
1/4 cup canola oil
3 tbsp maple syrup,divided
1/2 cup pecans,chopped or Walnuts
1 3 oz pkg light cream cheese,soft
1/4 cup chopped pecans
2 tsp brown sugar

Cooking Instructions
Preheat oven to 400. Spray muffin tins w/ cooking spray. In lg bowl, combine the flours,3/4 cup brown sugar,baking powder,cinnalon,baking soda,pumpkin spicew and salt.Whisk the eggs,pumpkin,milk,oil and 1 tbsp syrup. Stir into dry ing. until just moist.Fold in pecans. In small bowl,beat cream cheese andremaining brown sugar and syrup until smooth. Gently stir into batteruntil mix appears swirled. Fill muffin tins about 3/4 full.Combine pecans and brown sugar, sprinkle over batter. Bake for 20-25 min or until a toothpick comes out clean.
Related Discussions
Pumpkins-Need help choosing one.
Q
Comments (4)
I grew small sugar pie last year. They didn't take up too much space (4 sqft) and I trellised them. Here's a pic of a pumpkin tied with panty hose to the trellis: Here's a pic of the plant in the planter: it's on the end. This pumpkin decided it would grow near the bottom of the plant, so I stuck it on an upside down 6" pot.
...See More
need help from the English muffin makers...
Q
Comments (18)
I've converted my favorite English muffin recipe to the bread machine. Let it do the work. Going back in time a few years ago... Hubby, who thinks food appears by magic around here (well, almost), helped me make English muffins one Christmas Eve morning - by hand, from scratch. We delivered them, freshly made, to friends/neighbors/family. When his much impressed sister asked how they were made, he said "Don't ask. You're not equiped for the job." hehehe If you like English muffins, you may also like crumpets. Yet one more use for those English muffin/crumpet rings. Crumpets are a cross between English muffins and pancakes. Cooked more like a formed pancake, but you need to toast it before eating it. The easiest ones I make are a King Arthur recipe for sourdough crumpets. Take 1 c. sourdough starter. Put it in a 4-cup measuring cup (for easy pouring) and add 1 t. sugar and 1/2 t. each salt and baking soda. Whisk these in thoroughly. Watch the chemistry... the baking soda "explodes" forming millions of carbon dioxide bubbles to leaven the crumpets (which is why you need a 4-cup measuring cup). Spray your crumpet rings with Pam. Set them on a preheated griddle. Fill the rings with about 1/4-inch of batter and cook it over low heat until the tops are set and full of holes. The tops will also lose their glossy wet look. Remove the rings and flip the crumpets over for a minute or two. When they are done, place on a rack to cool. DO NOT stack them like pancakes because they tend to stick together. This recipe makes 8 crumpets. To serve, pop the crumpets into a toaster or toaster oven to brown and get slightly crisp. Serve with butter and jam. You can also add flavorings to give the crumpets a different flavor. I also add finely chopped deli ham to the crumpet batter for brunch crumpets. Never toss another cup of sourdough starter.... -Grainlady
...See More
Turning Pumpkin Muffins into bread pudding - help
Q
Comments (20)
Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!
...See More
LOOKING for: Pumpkin oat muffins
Q
Comments (2)
Here ya go: PUMPKIN PECAN MUFFINS 1/4 cup oats, quick-cooking (not instant) 1/3 cup chopped pecans 1 tsp. cinnamon 1/2 tsp. salt 1 cup pureed pumpkin 1/2 cup oil 1 egg 1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. nutmeg 3/4 cup brown sugar 1/4 cup milk 1 tsp. vanilla TOPPING: 1/4 cup oats, quick-cooking (not instant) 1/4 cup brown sugar 1 tsp. cinnamon 1/4 cup all-purpose flour 3 Tblsp. chopped pecans 1/4 cup margarine, softened Heat oven to 400Â° F. Mix together and fill muffin cups 3/4-full. Mix topping and sprinkle evenly over top of muffins. Bake 20 minutes.
...See More
jessicavanderhoff
16 years ago
I'm not familiar with dunkin' donuts pumpkin muffins either, however I googled and found this:

http://www.copykat.com/2009/05/13/pumpkin-spice-muffins-these-donuts-take-like-dunkin-donuts-pumpkin-spice-muffins/
jojoco
16 years ago
I make (and now sell) a variation of the one LindaC posted. I only (only?) use 2 cups of sugar, and my flour is 3 1/2. For convenience sake, I use 1 TBS of the pumpkin pie spice instead of the spices called for. These muffins freeze beautifully.
I would do a crumb topping (butter, flour, sugar) and I would add a bit more of the pumkin pie spice to the flour. LindaC's cake gravy would give you the icing.
Everyone who eats these muffins proclaims them better than dd.

Jo

Dunkin' Donuts Pumpkin Muffin - Help needed

Comments (4)

lindac

hawk307

Related Discussions

jessicavanderhoff

jojoco

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US