Pumpkin Donut Muffins
Pumpkin Donut Muffins
Ingredients
Muffins
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled)
- 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
Sugar Coating
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
- 1
Preheat oven to 350 degrees F. Butter 12 standard muffin cups.
- 2
Make batter: in a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- 3
In a small bowl, whisk together buttermilk and pumpkin puree.
- 4
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
- 5
Beat in eggs, one at a time, scraping down bowl as needed.
- 6
With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine. (The batter will become very thick.)
- 7
Spoon 1/3 cup batter into each muffin cup.
- 8
Bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
30 min - 9
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
- 10
Let muffins cool 10 minutes on a wire rack.
10 min - 11
Working with one at a time, brush muffin all over with butter.
- 12
Then toss to coat in sugar mixture.
- 13
Let muffins cool completely on a wire rack and enjoy 🙂
