Pumpkin Doughnut Muffins (Martha Stewart) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's Everyday Food (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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 an airtight container up to 1 day.).
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