Pumpkin Donut Muffins

(from Lucianolinda’s recipe box)

[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]

Source: RecipeThing user erkeller

Categories: cupcakes/ muffins

Ingredients

  • Muffins:
  • 10 tablespoons (5 ounces/1.25 sticks) unsalted butter, room temp, plus more for pan
  • 3 cups unbleached all purpose flour, plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk (low fat is okay)
  • 1 1/4 cups pure pumpkin puree (which is not quite the whole 15-ounce can; be sure to use plain pumpkin NOT pumpkin pie mix)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup light brown sugar
  • 2 large eggs
  • Sugary coating:
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (4 tbsp / 2 ounces / 0.5 stick) unsalted butter, melted

Directions

  1. eat oven to 350F. Butter and flour 12 (3.5- to 4- fl oz capacity) wells of a standard muffin tin.

  2. Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. Set aside dry ingredients.

  3. In a small bowl, whisk together buttermilk, pumpkin puree and vanilla. Set aside.

  4. In the bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as necessary.

  5. On low speed, add flour mixture in three additions, alternating with two additions of the pumpkin mixture. Mix until everything is just incorporated.

  6. Spoon 1/3 cup batter into each muffin well and bake at 350F until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Let muffins cool 10 minutes in pan on cooling rack.

  7. Meanwhile, make your sugary coating. In a medium bowl combine granulated sugar and cinnamon. Working with one at a time, remove muffins from pan; brush all over with melted butter, then coat in the sugar mixture.

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