Tuesday, September 18, 2012

Fall is Here! Pumpkin Doughnut Muffins

I love this time of year.  The air is cool and crisp, and I enjoy getting out my box of fall decor.  With the straw bales and the plastic pumpkins also comes holiday baking!  Which I love!  This recipe was a HIT at my house.  Shannon said, and I quote him exactly, "these are perfect Trina!".  For those of you who know my picky husband who doesn't give compliments unless they well deserved, this is the ultimate compliment.  I know you will enjoy them.  Oh, and my 2-year-old son also ate several in place of a few meals, I'm pretty sure.  He loved them, too.


  • For The Batter

    • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
    • 3 cups all-purpose flour (spooned and leveled), plus more for pan
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon coarse salt
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/3 cup buttermilk
    • 1 1/4 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


      1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. 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. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
      2. 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. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. 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.
      Enjoy! Trina

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