Ingredients
-
10
-
3
-
2 1/2
-
1/4
-
1
-
1/2
-
1/4
-
1/3
-
1 1/4
-
3/4
-
2
-
-
3/4
-
2 1/2
-
1/4
Directions
Pumpkin Doughnut Muffins (Martha Stewart), These are moist and cakey and rolled in cinnamon sugar The recipe is from Martha Stewart’s Everyday Food (Nov 2010) It’s also good with a little added vanilla to the batter The magazine said the recipe makes 12 muffins, but I got about 18 This also make great mini muffins; bake for about 15 minutes Muffins may be frozen up to 3 months Reheat in a 350 F oven, then coat in butter and sugar
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Steps
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1
Done
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Preheat Oven to 350f Butter and Flour 12 Standard Muffin Cups. Make Batter: in Medium Bowl, Whisk Together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, and Allspice. in a Small Bowl, Whisk Together Buttermilk and Pumkin Puree. in a Large Mixing 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. |
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2
Done
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Spoon 1/3 Cup Batter Into Each Muffin Cup and Bake Until a Toothpick Inserted Into Center of Muffin Comes Out Clean, About 25 to 30 Minutes. Meanwhile, in a Medium Bowl, Combine Granulated Sugar and Cinnamon. Let Muffins Cool 10 Minutes in Pan on Wire Rack. |
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3
Done
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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 an Airtight Container Up to 1 Day.). |
