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Pumpkin Doughnut Muffins

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These 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.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, November 2010

Ingredients

For the batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 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 puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs

For the sugar coating

  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • MS112583616
    24 JAN, 2016
    Omigoodness, I love these...The texture is so perfect.
    Reply
  • tia505
    21 NOV, 2014
    Based on the empty basket after showing up to work with these, I'd say this recipe is a keeper. Its a great recipe for Fall and would be great for breakfast on the morning of Thanksgiving. I love sweet potato so I am going to try making them with that instead of pumpkin puree next time.
    Reply
  • tia505
    21 NOV, 2014
    I needed a quick & easy recipe to make to share before Fall Break, I came across this one. Encouraged by the many good reviews, I decided to make it myself. I made two batches and it yielded 36 muffins total (18 per batch). I didn't have a brush at home so I had to do a dunk and dip method but they came out just fine. I took them to work to share and within an hour all of them were gone. I baked them fresh in the morning before work so everyone enjoyed them hot and fresh for breakfast w/coffee.
    Reply
  • McQuarterCat
    27 NOV, 2013
    I made a triple batch of these for a Thanksgiving luncheon and everyone adored them. The muffins are very cake-y, but not overly sweet, and the cinnamon-sugar coating is just perfect. I didn't alter the recipe at all, and found that they baked in about 23 minutes in a regular muffin tin. I think they'd start to dry out if there were in any longer than that. I'm actually thinking about making these with whole wheat flour (and skipping the sugar coating) as a breakfast muffin for the kids.
    Reply
  • blackbeansandrice
    13 NOV, 2013
    I made these for my wife to take to the office. I don't own a fancy blender like they use in the demo video -- I rarely bake so it's not worth it to me to buy one. I mixed everything by hand and it worked out just fine. These are really good muffins. I have no sweet tooth and even I thought they were delicious.
    Reply
  • MaggieD
    25 OCT, 2013
    I have just finished a batch of these and they are AMAZING!! I used a large 1/3 cup ice cream scoop to fill my cup cake tin and I got 18 muffins.
    Reply
  • TeresaNothem
    5 OCT, 2013
    Just made these for the first time today, it won't be the last! I used mini muffin pans and decreased the time to just about 17 minutes. What a simple, delicious recipe. Thanks again to the gang at Martha Stewart!
    Reply
  • Happy baker
    14 MAR, 2013
    This is a delicious recipe! I've given out the recipe a few times! You won't be sorry!
    Reply
  • MS112583616
    31 JAN, 2013
    I have made these a few times, with mouth-watering results! I think about these muffins more than any other I make, and I have to make them once I get them on my mind! The cakey-doughnuty texture just makes me so happy...Enjoy!
    Reply
  • Laursey562
    26 NOV, 2012
    I made these on thanksgiving morning to rave reviews. I've been asked to make them again for Christmas.
    Reply