MSEDF Pumpkin Doughnut Muffins
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
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
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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.
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.
