Pumpkin Donut Muffins
For the batter:
10 TBSP (1 1/4 sticks) butter, softened
3 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. coarse salt
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 c. buttermilk (I used "homemade")
1 1/4 c. pure pumpkin purée
3/4 c.brown sugar
2 eggs
For the cinnamon-sugar topping:
3/4 c. granulated sugar
2 1/2 tsp. ground cinnamon
1/4 c. butter, melted
Directions:
1. Preheat oven to 350 degrees F. Line or butter and flour 18-24 wells in standard-sized muffin
cups.
2. To make the batter, whisk together flour, baking powder, baking
soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. In a
separate small bowl, whisk together buttermilk and pumpkin.
3. Cream butter and brown sugar in a bowl. Beat in eggs, one at a time, scraping down
sides of bowl as needed. Turn the mixer speed to low and add flour
mixture in three additions, alternating with pumpkin mixture. Beat to
combine.
4. Fill muffin tins. Bake 18-22 minutes or until a
toothpick inserted in center of a muffin comes out clean.
5. Meanwhile, make the topping by
combining cinnamon and sugar in a medium bowl. Let
muffins cool 10 minutes in pan on a wire rack. One at a
time, remove muffin from pan and brush the top with butter. Dip in cinnamon-sugar mixture. Let muffins cool completely on a wire
rack. Keep in an airtight container at room temperature up to 3 days.
{recipe slightly adapted from here}
These are very delicious! They're not too pumpkin-y and they're just yummy-ness. They're so fall-ish, too, so it's a wonderful time to make them. I'll definitely be making these again! They're kind of addicting . . . oh . . . maybe I shouldn't make them again!!
Did you make some wonderful new (or old) recipe this week?
Have a wonderful day!
