Sunday, November 21, 2010

Pumpkin Doughnut Muffins

MMM! 'Tis the season for PUMPKIN! I love pumpkin so I was excited that this month's issue of Everyday Food has a bunch of pumpkin dessert recipes. I made these muffins last night. DELISH! Don't let the word "muffin" fool you though - these are in NO WAY healthy. :)

Pumpkin Doughnut Muffins
Courtesy of Everyday Food ~Martha Stewart
You can print off a nicer version of this at the Martha Stewart Website.

Batter:
10 TB unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
1 1/4 cups pumpkin puree
3/4 cup brown sugar
2 large eggs

Sugar Coating***:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

Preheat oven to 350. Butter and flour 12 standard muffin cups (this recipe made 17 muffins for me). Make batter; In medium bowl whisk all dry ingredients together (flour, baking powder, baking soda, salt, nutmeg, allspice). In a second bowl, whisk pumpkin puree and buttermilk together. Using an electric mixer, beat butter and brown sugar in a third bowl until light and fluffy. Beat eggs in one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpking mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothbpick comes out clean, ~30 minutes. Let muffins cool 10 minutes in pan on a wire rack.

Combine sugar and cinnamon for sugar coating. Working one at a time, remove muffins from the pan, brush all over with butter then toss in sugar mixture. Let muffins cool completely on a wire rack. Store in an airtight container.

***I think the ingredients for the sugar coating are way overestimated. I only used 2 TB butter and I would cut the sugar/cinnamon amounts in half.

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