Pumpkin Doughnut Muffins

Today I'm linking up to Kim's blog Quit Eating Out and joining the fun of "Saturday Swaps"  Please click the links for this weeks swap & how you can also participate in the quest to stop dining out, bring meals back into the home and enjoy time around your kitchen or dining room table.

One of the best times of the year to cook or bake is during the fall and winter months.  The cold temps and wintry weather bring us back indoors to celebrate hearth and home.  I  see no better time of the year to "Quit Eating Out"!!!  Cozy meals and yummy treats are a staple for us in our home!  Won't you join us, gather around your table and share meals the way they were intended to be enjoyed!

One of my favorite cooking magazines is Everyday Food .   The November issue is chock full of great recipes.  Today I made Pumpkin Doughnut Muffins (from Everyday Food, November 2010)

Ingredients Gathered & I'm ready to go!

PUMPKIN DOUGHNUT MUFFINS
Makes 12 - Total Time approx 1 hour from prep to finish

Ingredients

For the Batter:

Butter & Brown Sugar
Can't go wrong!



Dry & Wet Ingredients

•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 (14 oz. - a can is 15 oz. - I measured by sight - the extra ounce I gave to the dogs {grin})

•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

Preheat oven to 350 degrees F. Butter and flour 12 standard muffin pan. (I used Baker's Joy)  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.

Ready for the Oven
Preheated to 350

The doughnuts were very dense... not too sweet (even w/ the cinnamon sugar).  The will keep for 1 day in an air tight container, or you can freeze un sugared muffins for up to 3 months.  I of course had to sample the finished product!  I enjoyed mine with a tall glass of cold skim milk!  Now I need to hit the gym!!!

Cool in pan for 10 minutes

Ready to Coat

 

Cinnamon Sugar - You can't go wrong!