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.
- 147.89 ml unsalted butter, room temperature, plus more for pan
- 709.77 ml all purpose flour, plus more for pan
- 12.32 ml baking powder
- 1.23 ml baking soda
- 4.92 ml coarse salt
- 2.46 ml ground nutmeg
- 1.23 ml ground allspice
- 78.07 ml buttermilk
- 295.73 ml pure pumpkin puree
- 177.44 ml light brown sugar
- 2 large eggs
- 177.44 ml granulated sugar
- 12.32 ml cinnamon
- 59.14 ml unsalted butter, melted
- 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.
- 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.
- 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.).