Pumpkin Doughnut Muffins

Tis' the season to bake pumpkin!

When October/November rolls around Jason starts getting the itch to eat pumpkin everything and I start baking! Recently I have tried pumpkin pancakes,  sour-cream pumpkin bread, pumpkin ravioli (ok that was store bought), pumpkin cheesecake, and now pumpkin doughnut muffins. Good thing I only "taste-test" my creations. This recipe is from the November issue of Everyday Food Magazine and I had just as much fun photographing my process as I did making the muffins! I didn't have buttermilk in my fridge so I substituted ⅓ cup of sour cream and 2 Tbs milk. (I wouldn't recommend this as a normal sub for buttermilk but it works well in this recipe.) This is a super easy recipe to make, your house will smell like heaven and best of all they taste divine.

Pumpkin Doughnut Muffins
From Everyday Food Magazine

10 T unsalted butter, room temperature
3 cups all-purpose flour
2 ½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk (see my substitution above)
1 ¼ cups pure pumpkin puree (from a 15 oz. can)
¾ cup light brown sugar
2 large eggs

for the sugar coating:

¾ cup granulated sugar
2 ½ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Preparation

1. Preheat oven to 350. Butter and flour 12 standard muffin cups.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk together buttermilk (or my substitution) 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 in three additions, alternating with two additions pumpkin mixture and beat to combine.

3. Spoon ⅓ cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a 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.  Makes 12 muffins.