Holy moly, are these good.
I first spied this recipe in the November issue of Everyday Food when they had a section dedicated to pumpkin.
However, I’d already made a pan of these pumpkin bars, and quite frankly, we were all pumpkined-out. I had no choice but to wait, which now, I kind of regret.
I love these. I rarely have a hard time saying no to cake doughnuts, but in muffin form, to say I’m a fan is an understatement.
Every Sunday morning, I like to have a breakfast treat with my coffee while I read the paper. I look forward to this time all week long, and the anticipation is often enough to have me saying no to most other treats during the week (well, except for the holidays). These muffins are perfect for my Sunday morning treat, because they freeze well, so I can enjoy them when I please.
They are everything I’d hoped they’d be: a light pumpkin taste, a delicate crumb, a hint of tang, and cinnamon-sugar to add a hint of sweetness and spice.
Pumpkin Doughnut Muffins
adapted from Everyday Food
3 cups all-purpose flour
2 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
pinch of ginger
pinch of cardamom
15 ounce can pumpkin puree
1/3 cup buttermilk
1 teaspoon vanilla
10 tablespoons cool unsalted butter
3/4 cup brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar. Store in airtight container up to 1 day.
*To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.