Pumpkin Doughnut Muffins

By brdazuzu

Ingredients

• For sugar coating:
• 10 T (1 1/4 sticks) unsalted butter - room temp, plus more for pan
• 3 C all purpose flour (spooned and leveled) plus more for pan
• 2 1/2 t baking powder
• 1/4 t baking soda
• 1 t coarse salt
• 1/2 t ground nutmeg
• 1/4 t ground allspice
• 1/3 buttermilk
• 1 1/4 C pure pumpkin puree ( 15 oz ) can
• 3/4 C light brown sugar
• 2 L eggs
• 3/4 C granulated sugar
• 2 1/2 t ground cinnamon
• 1/4 C (1/2 stick) unsalted butter, melted

Details

Servings 12

Preparation

Step 1

Preheat oven to 350.
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 bowl when needed. With mixer on low, add flour mix in 3 additions, alternating with two additions of pumpkin mix and beat to combine.

Spoon 1/3 C batter into each muffin cup and bake until toothpick comes out clean. 30 minutes.
Meanwhile in a medium bowl, combine sugar, and cinnamon. Let muffins cool 10 minutes in pan or wire rack.
Working with one at a time, remove muffins from pan , brush with butter and toss in sugar mix. Let muffins cool.