About The River

Monday, November 12, 2012

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

1 1/4 stick of butter
3 cups of all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree
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 butter
Preheat oven to 350 degrees.
Spray muffin cups with cooking spray or muffin cups. Make up batter, beating everything together. Spoon 1/3 cup batter into each muffin cup and bake until toothpick inserted in center of a muffin comes out clean. 
About 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. 
Enjoy with a steaming cup of coffee, hot chocolate or apple cider. YUMMY! 


High Fives from Wisconsin!