Monday, November 8, 2010

Pumpkin Doughnut Muffins

Here in the good ole' state of Texas we rarely get to experience all four seasons - which is something that I really miss about the Northeast. So I find it best to celebrate those seasons by using fresh, seasonal and if possible local produce. Autumn is chock-full of vibrant and nutrient-rich varieties. 
We have squash - yellow squash, zucchini, spaghetti squash, butternut squash - Yummy and unique root vegetables - celery root, parsnips, rutabagas - All of which are wonderful roasted (just toss in olive oil, salt and fresh pepper and roast at 425 for about 30-40 minutes)
But this blog post is dedicated to the versatile Fall favorite - pumpkin. 
I'm borrowing this recipe from my sweet, older sister Ko (Kristin). She is the queen of baking and is always whipping up the yummiest things even with a 3 year old and 9 month old on her hands.
Pumpkin Doughnut Muffins
Makes 12 regular or 36 mini muffins

For the Batter:
2/3 cup unsalted butter
3 cups all-purpose flour 
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure packed pumpkin
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees and place liners in your muffin tin. To make the batter begin by whisking together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a separate bowl mix together the buttermilk and pumpkin. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Then add the two large eggs. With your mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon the batter into the lined muffin cups filling them close to full.

Bake for between 20-28 minutes until an inserted toothpick comes out clean. Cool completely on your countertop or a wire rack before brushing the tops with melted butter and inverting into the dish containing the sugar and cinnamon. 

Hope you all enjoy!!

1 comment:

  1. Good idea using cupcake liners! Definitely a little more figure friendly :) But since I feed a lot of Marines I will say leaving off the liners and rolling the whole thing in the cinnamon sugar makes for one heavenly bite (and an extra spin class for me) :)