Wednesday, October 19, 2011

Pumpkin Donut (Doughnut) Muffins

I saw these and instantly wanted to make them.  I made them the same time I made the pumpkin cinnamon rolls, so these had some stiff competition.  The pumpkin cinnamon rolls won, but these are really delicious.  My kids loved them, and chowed them down.  I tried rolling the batter in the cinnamon sugar before and dipping without the butter as well.  While both work, if you are not wanting to add another half stick of butter, they really are great dipped in the butter.  But that is kind of a no brainer.  A little goes a long way with these babies, so I really enjoyed the mini muffins.  The batter made 12 regular sized muffins and about 12-15 baby muffins.  You could also roll these babies in powdered sugar for a little switch up, or make a glaze for them.  But they will be yummy no matter which way you bite them.

adapted from faithfulnessfarm
yield: 12 regular muffins and 12-15 mini

  • 10 TBSP softened butter
  • 3 cups Flour (I used some whole grain)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 1/4 pumpkin puree
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup sugar
  • 2 tsp cinnamon
  • 1/4 cup melted butter

Preheat oven to 350°F. Butter and flour 12 standard muffin cups or spray with baking spray. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a small bowl, whisk together buttermilk and pumpkin puree. In a large mixing bowl, using an electric mixer, beat butter and sugars 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.
I dipped this one before baking.

Spoon 1/3 cup batter into each muffin cup, or use ice cream scoop, and bake until a toothpick inserted into center of muffin comes out clean, about 15 minutes for mini muffins and 23-28 minutes for large.  Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack. Working with one at a time, remove muffins from pan, brush (I dipped, sometimes the whole muffin and other times just the top) all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. If not using butter in coating, dip in sugar as soon as possible after removing from oven, as the steam helps the sugar stick.

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