Monday, March 7, 2011

Pumpkin Doughnut Muffins

Can I just say YUM-O.  
I found this little recipe in a magazine and I just had to try it out.  Our little guy will go for anything that has doughnut in the description, okay I'll admit so will I!

for the batter:
10 T. unsalted butter, room temperature plus more for the pan
3 cups flour
2 1/2 t. baking powder
1/4 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/4 t. ground allspice
1/2 c. buttermilk
1 1/4 c. pumpkin puree (I used a 15 oz. can)
3/4 c. brown sugar
2 large eggs

for the sugar coating:
3/4 c. granulated sugar
2 1/2 t. ground cinnamon
1/4 c. unsalted butter, melted

1) Preheat oven to 350 degrees.  Butter and flour 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 and pumpkin mixture (alternating a couple spoonfuls at a time).  Beat to combine.
2) Spoon into muffin cups and bake until toothpick comes out clean.  Meanwhile, mix sugar and cinnamon in a small bowl and melt butter in another bowl.  Let muffins cool in the pan on a wire rack.  Working with one at a time, remove muffins and brush all over with butter, then toss in sugar mixture.  Store in an airtight container, up to 1 day.

** To freeze:  freeze muffins after cooling for up to 3 months.  Reheat in a 350 degree oven, then coat in butter and sugar.

Recipe says is make 12 muffins and to bake for approx. 30 minutes.
I made mini muffins and it made 55 mini muffins and I baked them for 15 minutes.

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