Pumpkin Doughnut Muffins

This recipe is from Martha Stewart.com.  In the fall, I never get tired of pumpkin recipes.

Muffins:
10 Tbl unsalted butter, softened
3 cups flour
2½ tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
1¼ cups pumpkin puree
3/4 cup brown sugar
2 eggs

Cinnamon Sugar Coating:
3/4 cup sugar
2½ tsp cinnamon
1/4 cup butter, melted

Preheat oven to 350°.  Spray 12 standard muffin cups with non-stick spray.  Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In small bowl, whisk together buttermilk and pumpkin puree.  In large bowl, using electric mixer, beat butter and brown sugar until light and fluffy.  Beat in eggs.  Add flour mixture alternating with pumpkin mixture, and beat to combine.

Scoop batter evenly into muffin cups and bake 30 minutes until toothpick inserted in center of a muffin comes out clean.  Meanwhile, combine sugar and cinnamon.  Let muffins cool 10 minutes in pan on 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 wire rack.  I just wanted the the coating on the top, used 1/2 cup sugar and 2 tsp cinnamon.  Dipped tops in butter and rolled top in cinnamon sugar.

One Year Ago Today:  My Favorite Apple Pie 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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