Pumpkin Doughnut Muffins
(Everyday Food Magazine)
These scrumptious morsels will be a delight to your mouth!
Pumpkin Doughnut Muffins10 TB (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 c. flour, plus more for pan
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 c. buttermilk
1 1/4 c. pure pumpkin puree (from a 15 ounce can)
3/4 c. light brown sugar
2 large eggs
for the sugar coating:
3/4 c. granulated sugar
2 1/2 tsp. ground cinnamon
1/4 c. unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups (I just sprayed with Pam). 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.
Spoon 1/3 c. 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. (Store in an airtight contained, up to 1 day.)
*Make sure to not over bake the muffins. Mine cooked in 22 minutes. I also think these would be yummy in the mini muffin size.