Tuesday, November 1, 2011

Serving Up {Muffins}: Pumpkin Doughnut Muffins

These little muffins are like eating little doughnut holes!  You may just want to double the recipe!  They are so yummy!

The original recipe (from Martha Stewart) calls for the batter to be divided between 12 full-size muffin tins.  But we make these as miniature muffins and delight in the cinnamon-sugar to muffin ratio.  Because of the extra step after baking, of "painting" them with melted butter and rolling them in cinnamon-sugar, they make a fun afternoon activity that the kids can join in on.  I know at our house at least, my kids love a recipe that they can help with.  Having fingers coated in cinnamon-sugar when they are done is just an extra bonus!

(recipe from Martha Stewart)
printable version

10 Tbs. butter, softened
3 cups flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 cup buttermilk
1 1/4 cup pumpkin puree
3/4 cup brown sugar
2 eggs

Sugar Coating:
3/4 cup sugar
2 1/2 tsp. ground cinnamon
1/4 cup butter, melted

Preheat the oven to 350 degrees.  Prepare mini muffin pans with shortening or non-stick spray.
In a medium bowl combine flour, baking powder, baking soda, salt, nutmeg and allspice.
In a smaller bowl combine the buttermilk and pumpkin puree and whisk together.
In a large bowl, beat the butter and brown sugar until light and fluffy.  Beat in eggs, one at a time.
Gradually add in flour mixture, alternating additions with the pumpkin mixture until all are combined.

Fill muffin tins and bake at 350 degrees for 12 minutes, or until they test done with a toothpick.  Cool slightly.

Meanwhile, combine sugar and ground cinnamon to make the sugar coating.

Remove muffins from the muffin pan and brush with melted butter and then toss in the sugar mixture.  Allow the muffins to then cool completely on a wire rack.

Yield: 4 dozen mini muffins

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