Pumpkin Doughnut Muffins

IMG_0044These muffins are incredibly tender and delightfully spiced, albeit a bit messy with all of the sugar. Admittedly, pumpkin flavor isn’t one of my favorites. I usually feel pretty neutral when it comes to pumpkin treats, and I don’t even like pumpkin pie (“gasp!”, I know). However, these muffins have an amazing combination of flavor and texture that I absolutely love!




For the Muffins:
10 Tbsp. unsalted butter, softened
3 cups flour
2½ tsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
1½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
1/3 cup buttermilk
1¼ cups pumpkin puree
¾ cup light brown sugar
2 eggs

For the Cinnamon-Sugar Coating:
¼ cup unsalted butter, melted
¾ cup sugar
2½ tsp. cinnamon


1. Preheat oven to 350° F. Butter and flour 14 muffin cups.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a small bowl, whisk together the buttermilk and pumpkin; set aside.

3. Beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Reduce the mixer speed to low, then add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, beating until barely combined.

4. Divide the batter evenly between the muffins cups. Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Let the muffins cool on a wire rack for 10 minutes.

5. While the muffins are resting, combine the sugar and cinnamon in a shallow bowl. Working with one muffin at a time, remove the muffins from the pan, brush all over with the melted butter, then toss to coat in the cinnamon-sugar mixture. Return to the wire rack and let cool completely.

(Recipe From: Brown Eyed Baker)


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