Pumpkin Doughnut Muffins

Images For Making Pumpkin Doughnut Muffins

Ingredients For Making Pumpkin Doughnut Muffins
10 T unsalted
butter,
room temperature
3 cups all-purpose
flour
2 1/2 tsp
baking powder
1/4 tsp
baking soda
1 tsp
salt
1/2 tsp
ground nutmeg
1/4 tsp
ground allspice
(next time I will
double both the nutmeg and allspice and add a teaspoon of cinnamon
)
1/3 cup
buttermilk
1 1/4 cups pure
pumpkin
puree
(from a 15 oz. can)
3/4 cup
light brown sugar
2 large
eggs
Sugar Coating:
3/4 cup granulated
sugar
2 1/2 tsp ground
cinnamon
1/4 cup unsalted
butter
, melted
Directions:
Preheat oven to 350. 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.
Spoon 1/3 cup batter
into each muffin cup and bake until a toothpick inserted in center of a
muffin comes out clean, 18-22 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 melted butter, then toss to coat in sugar
mixture. Let muffins cool completely on a wire rack. (Store in
airtight container up to 1 day.)
Makes
about 15
muffins.
Enjoy!
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