Pumpkin Doughnut Muffins (Martha Stewart)

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.

• Ready In: 45 mins
• Yields: 18 muffins

Ingredients

• 10  tablespoons unsalted butter, room temperature, plus more for pan
• 3  cups  all purpose flour, plus more for pan
• 2 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1  teaspoon coarse salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄3 cup buttermilk
• 1 1⁄4 cups  pure pumpkin puree
• 3⁄4 cup light brown sugar
• 2  large eggs

• Topping

• 3⁄4 cup granulated sugar
• 2 1⁄2 teaspoons cinnamon
• 1⁄4 cup unsalted butter, melted

Directions

1. 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.
2. 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.
3. 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.).