It's no secret, I love Love LOVE Martha Stewart. So when I saw her recipe for Pumpkin Donut Muffins I had to try it. They are so tasty!
For The Batter
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt *
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk *
- 1 1/4 cups pure pumpkin puree (from a 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
- Preheat oven to 350 degrees. Butter and flour two standard muffin tins. 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.
*If you only have regular salt only put in 1/2 tsp
*If you only have regular milk just add a tsp of lemon juice to it and you've got buttermilk
*My muffins were only in for 25 minutes and they were overcooked I would say the cooking time is closer to 21 minutes
Here is the link to the recipe on Martha's site http://www.marthastewart.com/331754/pumpkin-doughnut-muffins
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