Pumpkin Doughnut Muffins
  • 10 tablespoons butter – room temperature
  • 3 cups all purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ⅓ cup buttermilk
  • 1 ¼ cups pure pumpkin puree
  • ¾ cup light brown sugar
  • 2 large eggs
  • ¾ cup sugar
  • 2 ½ teaspoons cinnamon
  • ½ cup butter, melted
  1. Preheat oven to 350. B utter 12 muffin cups or 36 – 48 mini muffin cups (this is the size I like to bake). To make the batter: whisk together flour, baking powder, baking soda, salt, nutmeg and allspice. In a small bowl whisk together buttermilk and pumpkin puree. In a large mixing 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 the pumpkin mixture. Starting and ending with the flour mixture. Beat until just till combined.
  2. Spoon ½ cup batter into each of 12 muffin cups or use about 1 tablespoon for each mini muffin cup (fill the cups about ⅔ full). Bake until center of muffin comes clean with a toothpick. This is about 22 – 28 minutes for large muffin cups or 10 – 15 minutes for the mini ones. Let cool for 10 minutes.
  3. Melt ½ cup butter in small bowl. Mix the ¾ cup sugar and 2 ½ teaspoons cinnamon together in another bowl. Working one at a time, dip top of muffin in butter and then in sugar mixture. Place on cooling rack. Continue with all muffins until done.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/pumpkin-doughnut-muffins/