Pumpkin Doughnut Muffins

By jill3739

Ingredients

• BATTER
• 10 Tablespoons (1.25) sticks unsalted butter, room temperature
• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon carse salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (used ~1/2 teaspoon cinnamon)
• 1/3 cup buttermilk
• 1 1/4 cups pur pumpkin puree (from a 15oz can
• 3/4 cup light brown sugar
• 2 large eggs
• SUGAR COATING
• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 deg. Butter and flour 12 standard muffin cups (used Pam only).

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, scaping 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 (Store in an airtight container, up to 1 day).