MSEDF Pumpkin Doughnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
for the batter:8 Tablespoons unsalted butter, room temperature3 Cups all-purpose flour (spooned and leveled)2 1/2 teaspoons baking powder1/4 teaspoon baking soda1 teaspoon coarse salt1/2 teaspoon nutmeg1/4 teaspoon allspice1/3 cup buttermilk1 1/4 cups pure pumpkin puree (from 15 ounce can)3/4 cup light-brown sugar2 large eggsfor the sugar coating:3/4 cup granulated sugar2 1/2 teaspoons ground cinnamon1/4 cup (1/2 stick) unsalted butter, melted
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.
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.
Nutritional Info 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