Pumpkin Doughnut Muffins (Martha Stewart)

Submitted by blucoat

"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: 45mins
• Ingredients: 14
• 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.).