Doughnuts. It’s a love hate thing. Love them, but hate the way I feel after eating them. So when my sister showed me this recipe from Martha Stewart I was very intrigued. The goodness of pumpkin muffins combined with doughnut batter texture and a cinnamon sugar coating. Yum. These were a “try not to eat the entire batch out of the oven” recipe you will love!
FOR THE BATTER
- 10 tbsp. (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 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
- 1 1/4 cups pure pumpkin puree (from a 15-ounce 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 (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk 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.
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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Makes 12 muffins.
Recipe source: Martha Stewart Everyday
Time: 1 hour