Pumpkin Doughnut Muffins

A couple of weeks ago I bought some pumpkins from a garden center.  One of the pumpkins was a pie pumpkin, which is the kind of pumpkin that you can puree and eat.  I didn't want to just eat the pumpkin by itself, so I asked Lara for a pumpkin recipe I could try.  This is the recipe she gave me.

They were delicious!  I couldn't get enough of them and thought they would make for a perfect Christmas morning breakfast! They're a little dense, but moist and delicious...especially fresh and hot out of the pan!  My roommates and I couldn't stop eating them. 

Recipe adapted from The Virtual Goody Plate 

Click here for printable recipe.

Posted by AnnaLisa


 The ingredients:

 10 T unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice (next time I will double both the nutmeg and allspice and add a teaspoon of cinnamon)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15 oz. can)
3/4 cup light brown sugar
2 large eggs

Sugar Coating:
3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

Directions:
Preheat oven to 350. 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, 18-22 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 melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in airtight container up to 1 day.)

  Makes about 15 muffins.

Enjoy!


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Aunt Debra's Sugar Muffins

Sunday Morning Sugar Muffins

We have a tradition in our family of always having “Sugar Muffins” on Sunday morning. That is not the official title but my daughter began calling them this as a little girl, so that is what we go with. Breakfasts are a big deal in my home. No one leaves the house with out being fully loaded to head off to school or other activities. My mother fixed these occasionally for our family and now my twin sister and I have both turned these into our traditional breakfast for the Sabbath. Hope you enjoy!



Ingredients:
3 C Flour
1 C Sugar
1 1/2 tsp Baking Powder
1 tsp Nutmeg
1 tsp Cinnamon
1/2 cup butter, melted
2 eggs
1 C milk

Topping:
1/2 cup melted butter
Plenty of cinnamon and sugar mixture

Directions:
Stir together dry ingredients and then add the wet. Stir till moist and then scoop into sprayed muffin tins. Bake for 20 minutes in a 350 degree oven. While the muffins are baking, melt another cube of butter. Mix together plenty of sugar and cinnamon in a separate bowl.



After baking, roll each muffin in melted butter and then into the cinnamon and sugar mixture.
Serve with other favorite breakfast foods.




You and your family are in our thoughts and prayers!
Love,
Aunt Debra

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