Sunday, November 21, 2010

Pumpkin Doughnut Muffins

I have another Holiday recipe for you today! This recipe would be a wonderful one to serve on Thanksgiving morning to your holiday guests. These muffins have the texture of cake doughnuts and have a cinnamon/sugar coating on the outside. These muffins are flavored with pumpkin puree, nutmeg and allspice which definitely takes on the flavor of fall time. I made thse muffins on Saturday day morning for a treat for my little brood and they "gobbled" them up! I love that these muffins can be made and frozen ahead of time which would be another bonus for reducing the amount of stress with all the baking that takes place days before and on Turkey Day! To prepare frozen muffins, all you would have to do is thaw and heat through in a warm oven and then brush with butter and toss to coat in the cinnamon sugar mixture. These muffins are also light enough that you could serve these with a fruit platter which definitely tide over hungry guests until the big feast! I hope you all enjoy this recipe! Happy Thanksgiving to all!

Pumpkin Doughnut Muffins
recipe adapted from Martha
For the Batter:
1 1/4 sticks of butter
3 c. All-purpose flour
2 1/2 t. Baking Powder
1/4 t. Baking Soda
1 t. Salt
1/2 t. nutmeg
1/4 t. all-spice
1/3 c. buttermilk
1 1/4 c. Pumpkin puree
3/4 c. Brown Sugar
2 eggs

For the Sugar Coating:
3/4 c. granulated sugar
2 1/2 t. Cinnamon

Preheat oven to 350 degrees. Butter and Flour 12 standard muffin cups. Make batter: In a medium bowl, combine flour, baking powder, soda, salt, nutmeg, and allspice. In a small bowl, whisk buttermilk and pumpkin puree. In a Large bowl combine, brown sugar and butter and with an electric mixer beat until light and fluffy. Beat in eggs one at a time, scra
ping down sides of the bowl as needed. With mixer on low , alternate adding the flour and pumpkin mixture until well combined.
Spoon 1/3 c. batter into each muffin and bake for 30 minutes until a tooth pick comes out clean. Meanwhile in a bowl, combine the granulated sugar and cinnamon. When muffins are done, remove from oven and let cool on wire rack for about 10 minutes. Working with each muffin one at a time, remove from pan and brush all over with butter and then toss to coat in sugar
mixture. Let muffins cool completely and store in an airtight container up to one day.
Note: If freezing... let muffins cool completely and then freeze in air tight container. When ready to serve, unthaw and then reheat in a 350 degree oven and then brush on butter and coat with sugar mixture.



Ashlee, The Culinary Queen


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