Monday, October 1, 2012

Pumpkin Donut Muffins

Happy October everyone! I have been itching to break out the pumpkin for 2012. I was making a visit to the hospital and wanted to bring something tasty to the lovely nurses there. I was also looking for something relatively easy. Enter the Pumpkin Donut Muffin:

First up, mixing up all the dry ingredients:

Then whisking the pumpkin and buttermilk:

Creaming the sugar and butter:

Alternating dry and wet ingredients:
Filling the cups

Fresh out of the oven

Dunk and roll!
Finished Product:

The Verdict:
Delicious! I was nervous because the batter wasn't all to tasty, but I guess anything dunked in butter and rolled in cinnamon and sugar would taste good! I have actually made them twice now since Joe complained I didn't save any for him the first time!
Things to Consider:
Like the I said, the batter wasn't too great. It was thick and sticky - it held its shape in the cups. But I guess that's what the consistency of donut batter is like. Also, I made them sort of small and got almost 24 muffins out of one batch so they were a bit flat. They sort of turned out like giant munchkins (I guess that's a bit of an oxymoron, huh?)
For the first couple I dunked the whole muffin in the melted butter, but that seemed to soak up a little too much so I started just brushing it on and it worked better. And, of course, I dunked the whole muffin, not just the top.

Pumpkin Doughnut Muffins
from Ezra Pound Cake

Makes 12 muffins
  • 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 (FROM a 15-ounce can, NOT the whole thing!)
  • 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
  1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In a small bowl, whisk together the pumpkin and buttermilk. Set aside.
  4. Using an electric mixer, cream the butter and brown sugar.
  5. Add the eggs, one at a time, scraping bowl as needed.
  6. With the mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  7. Spoon 1/3 cup batter into each muffin cup. Bake for 30 minutes.
  8. Let muffins cool 10 minutes in pan on a wire rack.
  9. Working with one at a time, remove muffins from pan, brush all over with melted unsalted 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.
FREEZING: The naked muffins can be frozen for up to 3 months. Reheat in a 350 degree oven, then coat in butter and sugar.

Hopefully Shannon and I free up some time to get posts up a bit more regularly. Anyone have any pumpkin recipes for us to try?

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