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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Wow! These look amazing! I can’t wait to try them.
I just made these – in fact, the second batch is still in the oven. I was going to share them with my coworkers tomorrow, and now I might not because I want them all to myself.
I made them in mini muffin tins, and baked them for only 15 minutes. They are perfect.
wow those look delish!
Oh my gosh Cara!!!! I know what I’m baking this weekend! 🙂
Cara, These look amazingly delicious! I can’t wait to try them! I’ll be featuring this today – stop by and grab a featured button if you like. Thanks so much for linking to the Sunday Showcase – I greatly appreciate it. Hope you have a wonderful week! ~ Stephanie Lynn
This reminds me of a fried pumpkin bread I used to love when I was a child. I can’t wait to try the recipe!
I’ve seen similar recipes floating around, but the fact that these have pumpkin in them, makes them a winner! I’m drooling just thinking about it.
I just made these muffins on Sunday and they were amazing! The pumpkin really makes them moist and gives them great texture.
These look so good! Definitely going to have to try the recipe. Maybe a few times. 🙂
These look SO good, definitely trying these out tomorrow.