Pumpkin Donut Muffins
(from Lucianolinda’s recipe box)
[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]
Source: RecipeThing user erkeller
Categories: cupcakes/ muffins
Ingredients
- Muffins:
- 10 tablespoons (5 ounces/1.25 sticks) unsalted butter, room temp, plus more for pan
- 3 cups unbleached all purpose flour, plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk (low fat is okay)
- 1 1/4 cups pure pumpkin puree (which is not quite the whole 15-ounce can; be sure to use plain pumpkin NOT pumpkin pie mix)
- 1 teaspoon pure vanilla extract
- 3/4 cup light brown sugar
- 2 large eggs
- Sugary coating:
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 tbsp / 2 ounces / 0.5 stick) unsalted butter, melted
Directions
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eat oven to 350F. Butter and flour 12 (3.5- to 4- fl oz capacity) wells of a standard muffin tin.
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Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. Set aside dry ingredients.
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In a small bowl, whisk together buttermilk, pumpkin puree and vanilla. Set aside.
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In the bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as necessary.
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On low speed, add flour mixture in three additions, alternating with two additions of the pumpkin mixture. Mix until everything is just incorporated.
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Spoon 1/3 cup batter into each muffin well and bake at 350F until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Let muffins cool 10 minutes in pan on cooling rack.
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Meanwhile, make your sugary coating. In a medium bowl combine granulated sugar and cinnamon. Working with one at a time, remove muffins from pan; brush all over with melted butter, then coat in the sugar mixture.