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Pumpkin Donut Muffins

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For the batter
10 tablespoons (1 1/4 sticks) unsalted butter, chilled to room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup buttermilk
1 1/4 cups (15 ounce can) pumpkin puree
3/4 cup brown sugar
2 large eggs

For the sugary coating
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside. In a small bowl, whisk together buttermilk and pumpkin. Set aside.

Using an electric or standing mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl as needed. With mixer on low, alternate adding flour mixture and pumpkin mixture, ending with the flour mixture. 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, about 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.

Let muffins cool approximately 10 minutes in the pan on a wire rack. Remove muffins from pan, working with one at a time, and brush all over with butter. Then toss to coat in sugar mixture.

Allow muffins to cool completely on wire rack before serving.
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