Pumpkin Doughnut Muffins

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You’d never know from the sun shining on these muffins that we just received a foot of snow. I love it! We haven’t had this much know in Kansas City in 10 years so for this snow-belt-in-northeast-Ohio-bred-gal, this is just fine!!

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What could be better for Saturday brunch with friends than some decadent muffins. They’re loaded with butter, coated with melted butter, and then rolled in cinnamon and sugar! Doesn’t the pumpkin make them healthy, though?

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We haven’t had anything pumpkin since Thanksgiving so I was in the mood. While the recipe is originally from Martha Stewart, I, of course, had to change things up a bit by adding additional spices. I like my baked goods to be really flavorful!

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This recipe will make about 15 muffins but since I only have 12 silpat muffin cups, I made a couple of little loaves to take to some older folks at church tomorrow. Aren’t they cute? BTW, that bakery twine is way too expensive so I simply used some cotton yarn I had and it worked just fine.

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Here’s the recipe.

For the batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup buttermilk
  • 1 1/2 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

For the sugar coating

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Directions

  1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
  2. To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon.
  3. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. Add the pumpkin and buttermilk, mix well.
  4. With mixer on low, add flour mixture in three additions and beat to combine.
  5. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
  6. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon for the sugar coating.
  7. Let muffins cool 10 minutes in pan on a wire rack.
  8. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

 


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2 Responses to “Pumpkin Doughnut Muffins”
  1. penelope says:

    How much flour?

  2. Sue says:

    Oops. 3 cups.

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