PUMPKIN DOUGHNUT MUFFINS
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. 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 butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MAXINE VALOO
[email protected]These muffins are the perfect fall treat. They're moist, flavorful, and easy to make. I highly recommend them!
mello tyson
[email protected]I'm not a big baker, but these muffins were so easy to make. I'm definitely going to make them again.
Md Mdf
[email protected]I'm gluten-free, so I used gluten-free flour to make these muffins. They turned out great!
Emma Venton
[email protected]I made these muffins for my Thanksgiving dessert table, and they were a huge hit. Everyone loved them!
Faizulhassan877 Dogar
[email protected]These muffins are a great way to use up leftover Halloween candy. I like to chop up some candy bars and mix them into the batter.
Mahboob Jaro
[email protected]I've tried several different pumpkin doughnut muffin recipes, and this one is by far the best. The muffins are always moist and flavorful.
Andrew “Andy” Bruner
[email protected]These muffins are really easy to make. I love that I can just mix all the ingredients together and pop them in the oven.
Amber Royster
[email protected]I've made these muffins with both canned pumpkin puree and fresh pumpkin puree, and they're always great. I prefer the fresh pumpkin puree, but the canned puree works just fine.
Joy Alvi
[email protected]These muffins are the perfect fall breakfast. They're warm, comforting, and filling.
Rahman Mazari
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed these muffins. They're not too sweet, and the pumpkin flavor is very subtle.
forhad Khan
[email protected]These muffins are so moist and flavorful. The pumpkin flavor is perfect, and the spices really make them special.
gihan kanchana
[email protected]I made these muffins for a fall party, and they were a huge hit! Everyone loved them, and they were all asking for the recipe.
Abdur Rahman
[email protected]These muffins are the perfect way to use up leftover pumpkin puree. They're also a great way to get your kids to eat more vegetables.
Destiny Iconic
[email protected]I've made these muffins several times now, and they always turn out great. They're so easy to make, and they're always a hit with my friends and family.
Rohan Miha
[email protected]My family loves these pumpkin doughnut muffins! They're moist and flavorful, and the perfect fall treat.