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 1/3 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 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk (see my substitution above)
1 1/4 cups pure pumpkin puree (from a 15 oz. can)
3/4 cup light brown sugar
2 large eggs
for the sugar coating:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
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 1/3 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.