Pumpkin Doughnut Muffins
Everyday Food, November 2010
Makes 12
10 T (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 C all-purpose flour (spooned and leveled), plus more for pan
2 1/2 t baking powder
1/4 t baking soda
1 t coarse salt
1/2 t ground nutmeg
1/4 t ground allspice
1/3 C buttermilk
1 1/4 C pure pumpkin puree
3/4 C light-brown sugar
2 large eggs
3/4 C granulated sugar
2 1/2 t ground cinnamon
1/4 C (1/2 stick) unsalted butter, melted
Heat over to 350 degrees. Butter and flour 12 standard muffin cups.
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.
2 comments:
yum! have you made these yet, how were they?
yep, I made them last week. They were really good. Sort of creamy and smooth insidea and then crunchy on the outside.
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