Wednesday, November 9, 2011
Pumpkin donut muffins
ome find the pumpkin/fall combo confusing. Why only make pumpkin items at certain times of year, when canned pumpkin, at least, is available year round? Well, dear pumpkin skeptics, do you feel the same way about eggnog? Or Christmas cookies and candies? I thought not. There's just something so lovely and autumnal about pumpkin, and I always look forward to adding it to various baked goods (and my coffee too!).
I found these little goodies over at Ezra Pound Cake, a really comprehensive food blog with many yummy items. The muffins whipped up quite easily, and were delicious freshly out of the oven. I also took her note to heart and froze a dozen or so, and have enjoyed pulling them out of the freezer on weekends and enjoying them with our leisurely omelette breakfasts.
However, my one caveat about the recipe: it makes a lot more than it states. I doubled it (as I was taking to share with friends), and filled two dozen muffin papers AND a loaf pan. So, do with that what you will... enjoy more donut muffins!
Pumpkin Doughnut Muffins
Adapted from Everyday Food (November 2010)
Makes 12 muffins (see my note above...)
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin purée
1 3/4 sticks unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs
4 tablespoons unsalted butter, melted (use 1 to 2 tablespoons if just coating the tops)
3/4 cup granulated sugar
2 1/2 teaspoons cinnamon
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups (I sprayed muffin paper liners. That's how I roll). In a large bowl, whisk together the dry ingredients. Set aside.
In a small bowl, whisk together the pumpkin and buttermilk. Set aside. Using an electric mixer, cream the butter and brown sugar. Add the eggs, one at a time, scraping bowl as needed.
With the 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. Bake for 30 minutes.
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 unsalted butter, then toss to coat in sugar mixture (as you can see from my picture, I pretty much just dipped the tops...). Let muffins cool completely on a wire rack. Store in an airtight container, up to 1 day.
FREEZING: The naked muffins can be frozen for up to 3 months. Reheat in a 350 degree oven, then coat in butter and sugar.
If you click over to her recipe, you'll see that my muffins look a lot orange-pumpkinier. I have no idea what's up with that. But they are a lovely fall muffin option. I think you will enjoy them!