Pumpkin Doughnut Muffins
October 11th, 2011 | Author: Alysha
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.
Pumpkin Doughnut Muffins
From Martha Stewart Everyday Food
Makes 12 muffins
* 10 tablespoons unsalted butter, room temperature, plus more for pan
* 3 cups all purpose flour, 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
* 3/4 cup light brown sugar
* 2 large eggs
* 3/4 cup granulated sugar
* 2 1/2 teaspoons cinnamon
* 1/4 cup unsalted butter, melted
Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing 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.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Question: What’s your favorite fall ingredient?
-Alysha
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These look fantastic! I’m in the middle of making a lot of apple recipes with freshly picked apples, however I need to take a break from those to make these pumpkin muffins!!
I’ve got about 20 lbs. of apples in my freezer. So far I’ve made apple butter and cinnamon apples in the slow cooker. What are you doing with yours?
So…these look amazing! I’m on the hunt for a tasty Halloween recipe for my annual Halloween dinner with family – and these might need to be on the menu!!
[...] also made Alysha’s Pumpkin Doughnut Muffins. I substituted whole wheat flour for all purpose flour, since that’s what I had on hand. I loved [...]