I woke up bright and early this morning. Maybe because it was Halloween? I don't know.... I do what I normally do on the weekends. Wake up, eat breakfast, and sit around and watch Food Network until about 12:30 because most of the shows are new. I ended up falling asleep on the couch for a couple of hours after making my pumpkin doughnut muffins. Man, that is tough work baking. 😉 Ben was wondering why these muffins had the word doughnut in the title. Maybe it's because they thought with the cinnamon and sugar and the shape of the muffin it reminded them of a doughnut?????? Who knows.... Or maybe it was the texture of the muffin? One will only find out if they ask the editors of the Martha Stewart Everyday Food magazine, which this muffin recipe came from. There is another one in the magazine (which is full of Thanksgiving recipes by the way) that I want to make called pumpkin bread pudding with dulce de leche. That sounds so good!
Tonight is Halloween, for dinner I plan on making some leftover broccoli from our party and having some pumpkin pasta.Then I will get a sugar high from all the left over candy we're going to have after the kids come by.
PrintPumpkin Doughnut Muffins
Ingredients
10 tablespoons butter
3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon bakng soda
1 teaspoon coarse salt
½ teaspoon nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk
1 ¼ cup pumpkin puree
¾ cup light brown sugar
2 large eggs
sugar coating:
¾ cup of granulated sugar
2 ½ teaspoons ground cinnamon
¼ cup unsalted butter
Instructions
1 preheat oven to 350. Make together flour, baking soda, baking powder, salt, and spices. In small bowl whisk together
buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy. Beat in eggs one at a time. With mixer on low
beat in flour mixture.
2. Spoon ½ cup of batter into each muffin cup and bake until a tooth pick comes out clean. Once muffins have cooled
for 10 minutes brush with melted butter and roll in cinnamon and sugar mixture.
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