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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 12.9 g
  • Cholesterol: 62.2 mg
  • Sodium: 248.9 mg
  • Total Carbs: 57.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.9 g

View full nutritional breakdown of MSEDF Pumpkin Doughnut Muffins calories by ingredient
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MSEDF Pumpkin Doughnut Muffins

Submitted by: NAOMIANN1

Introduction

The original recipe called for 10 Tbs of butter, I was short and made them with only 8 Tbs, they still turned out perfect. This is a splurge recipe but perfect for holidays or a special brunch. Children love them. The original recipe called for 10 Tbs of butter, I was short and made them with only 8 Tbs, they still turned out perfect. This is a splurge recipe but perfect for holidays or a special brunch. Children love them.
Number of Servings: 12

Ingredients

    for the batter:
    8 Tablespoons unsalted butter, room temperature
    3 Cups all-purpose flour (spooned and leveled)
    2 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1 teaspoon coarse salt
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice
    1/3 cup buttermilk
    1 1/4 cups pure pumpkin puree (from 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 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, approx. 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. (Store in an airtight container, up to 1 day.)

Number of Servings: 12

Recipe submitted by SparkPeople user NAOMIANN1.






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