Martha, Ina, and Ree
I went to a gathering of my book club the other night and my good friend Pam brought some muffins she had baked. Oh my goodness, were they ever good. They were called Pumpkin Doughnut Muffins. I thought right then and there, I should share these on the blog. They would fit nicely with Kim’s pumpkin theme.
I asked Pam where she got the recipe. She said “Oh, on Martha’s site”.
Well, I knew exactly where to go look for the recipe – Martha Stewart’s web site. This led me to thinking about the whole technological communication phenomenon. 10 years ago you found a good recipe in a cookbook. Or you anticipated that wonderful Southern Living or Better Homes and Gardens magazine in the mail. Or if you were a real foodie you subscribed to Bon Appetit!
These days there are more TV shows, web sites and blogs than one human can imagine to find recipes. However, we have become so accustomed to looking at certain sites or watching certain shows that we feel, in a way, like they are our friends. Most of you probably know about Martha Stewart. And some of you probably know about Ina Garten and a few of you may know about Ree Drummond. But, when I talk about these people to my foodie friends, I only refer to them by their first names. Like if I saw them on the street they would know me. I don’t think this is a good or bad thing – just interesting.
So, the following recipe came from my friend Pam, who got it from her friend, Martha! We all hope you enjoy it . . . these little morsels are addictive so be sure and eat your share before you tell anyone else you made them – they will go fast.
- 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
- 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.
- 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.
- 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.