Pumpkin Donut Muffins

Pumpkin Donut Muffins
Pumpkin Donut Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 10

    tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan

  • 3

    cups all-purpose flour (spooned and leveled), plus more for pan

  • 2 1/2

    teaspoons baking powder

  • 1/4

    teaspoon baking soda

  • 1

    teaspoon coarse salt

  • 1/2

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground allspice

  • 1/3

    cup buttermilk

  • 1 1/4

    cups pure pumpkin puree (from a 15-ounce can)

  • 3/4

    cup light brown sugar

  • 2

    large eggs

  • For The Sugar Coating

  • 3/4

    cup granulated sugar

  • 2 1/2

    teaspoons ground cinnamon

  • 1/4

    cup (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. 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 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: