Pumpkin Doughnut Muffins

Name: Pumpkin Doughnut Muffins
Prep time: 20 min
Total time: 60 min
Ingredients: 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan; 3 cups all-purpose flour (spooned and leveled), plus more for pan; 2.5 teaspoons baking powder; 0.25 teaspoon baking soda; 1 teaspoon coarse salt; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground allspice; 0.333 cup buttermilk; 1.25 cups pure pumpkin puree (from a 15-ounce can); 0.75 cup light brown sugar; 2 large eggs; 0.75 cup granulated sugar; 2.5 teaspoons ground cinnamon; 0.25 cup (½ stick) unsalted butter, melted

3.8

(679)

34 Reviews

By

Martha Stewart Editors

Updated on March 23, 2020

Prep Time:

20 mins

Total Time:

1 hrs

Yield:

12

These Pumpkin Doughnut 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.

Ingredients

For the batter

10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk
1 ¼ cups pure pumpkin puree (from a 15-ounce can)
¾ cup light brown sugar
2 large eggs

For the sugar coating

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

Directions

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.
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.