Pumpkin Doughnut Muffins

Another new pumpkin recipe to share!  And folks, this one is A-M-A-Z-I-N-G.  The texture of these muffins is very much like a cake doughnut (hence the name Doughnut Muffin, I suppose), and the pumpkin keeps them nice and moist.  The muffins themselves aren’t too sweet, which is good since they are rolled in melted butter, cinnamon and sugar!  Definitely not diet friendly, but beyond delicious!

Pumpkin Doughnut Muffins

from Everyday Food, November 2010

Makes 12

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
• 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

Preheat oven to 350 degrees F.  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, 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.

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