Pumpkin Doughnut Muffins

Yields: 12 Servings

Pumpkin Doughnut Muffins

MS Nov 2010

  • Muffin Part
  • 10 TBS Unsalted butter
  • 3 cups all-purpose flour
  • 2.5 tsp baking powder
  • .25 tsp baking soda
  • 1 tsp coarse salt
  • .5 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/3 cup buttermilk
  • 1.25 cups pumpkin puree
  • .75 cup light brown sugar
  • 2 each Eggs
  • Sugar Coating
  • 3/4 cup granulated sugar
  • 2.5 tsp ground cinnamon
  • 1/4 cup unsalted butter
  1. Preheat oven to Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
  2. In a small bowl whisk together buttermilk and pumpkin puree.
  3. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
  4. Beat in eggs, one at a time, scraping down bowl as needed.
  5. 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.
  6. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
  7. Let muffins cool 10 minutes in pan on a wire rack.
  8. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture.
  9. Let muffins cool completely on a wire rack.
  10. (Store in airtight container up to 1 day.) Makes somewhere between 12 and 18 muffins..

Nutrition

  • Calories: 459
  • Fat: 22.0061761626 grams
  • Carbs: 57.1107148904 grams
  • Protein: 9.65426292514 grams