Food & Cooking Recipes Breakfast & Brunch Recipes Pumpkin Doughnut Muffins 3.8 (679) 34 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print