Pumpkin Doughnut Muffins

I know my blog participation has been slim, okay, almost non-existent. So please forgive my absence both here and commenting on everyone's delectable creations. Let me make it up to you all with these incredible sugary treats called Pumpkin Doughnut Muffins. Yes, another pumpkin recipe, but they are worth your time.

As some of you know I posted this picture on Facebook as my status update. Many of you email me for the recipe, so here I am. I've always been partial to anything pumpkin and if you add cinnamon, well it’s just over the top for me. So you can imagine it was love at first bite. This recipe comes from Martha Stewart's Everyday Food November issue. They are definitely worth baking for any special occasion, or just because as I did. I hope you enjoy them as much as my family did.

Pumpkin Doughnut Muffins

10 tablespoons unsalted butter, room temperature

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon bakng soda

1 teaspoon coarse salt

1/2 teaspoon nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cup pumpkin puree

3/4 cup light brown sugar

2 large eggs

sugar coating:

3/4 cup of granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup unsalted butter,melted

Preheat oven to 350. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl whisk together buttermilk and pumpkin puree. In a large 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 two additions pumpkin mixture and 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, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Store in airtight container up to 1 day. Makes 12 muffins.

Enjoy!

Everyday Food, November 2010