Monday, November 8, 2010

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
Adapted from Everyday Food November 2010

My sister, Sue, says these muffins "taste like fall" and she's right. One bite through the crunchy cinnamon-sugar exterior into the light and fragrant nutmeg-and-allspice-infused pumpkin interior will send memories of falling leaves, crackling fires, and Thanksgiving feasts rushing back.  You might think, "All that imagery from a little ol' muffin?".  I say yes; never underestimate the power of taste - and smell - to conjure up fond recollections.  It's one reason why so many of us love food so much.

10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for the pan
3 cups all-purpose flour, plus more for the pan
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1/3 cup buttermilk
1 ¼ cups pure pumpkin puree
¾ cup light brown sugar
2 large eggs

Sugar coating:
¾ cup granulated sugar
2 ½ teaspoons ground cinnamon
¼ cup (½ stick) unsalted butter, melted

Preheat oven to 350 degrees Fahrenheit. Butter and flour 12 standard muffin cups.

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.

With 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 of 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, about 30 minutes.  Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. 

Let muffins cool 10 minutes in a 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. (Store in an airtight container up to 1 day.)

* Muffins may be frozen up to 3 months. Reheat in a 350 degree Fahrenheit oven, then coat in butter and sugar.

Makes 12 muffins

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