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
- Glaze:
- 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.
- 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. Let muffins cool completely on a wire rack. Store in an airtight container, up to 1 day.
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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