Check out what my friends at Group Recipes had to say about these Pumpkin doughnut Muffins:
These muffins do indeed taste like doughnuts! Most people cook or bake pumpkin in the fall but that’s no excuse not to make these now. I had them in the afternoon but they would be ideal for a brunch. I gave some of these to my neighbors 🙂
Those are some lucky neighbors! I would love if someone delivered these to me, however I also don’t mind making them because as I said, fall and fall baking and cooking are my favorite! There’s something about trodding around my kitchen in my Uggs boots and sipping a latte while cooking away. Great feeling, and great memories!
Ingredients
1 cup sugar
1/2 cup Land O Lakes unsalted butter, softened
2 eggs
1 3/4 cups canned unsweetened pumpkin or fresh pumpkin
1/4 cup Hiland buttermilk
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon Arm & Hammer baking soda
1 teaspoon Morton salt
1/4 teaspoon ground nutmeg
Topping:
1/2 cup Domino sugar
2 teaspoons ground McCormick cinnamon
4 tablespoons Land O Lakes butter, melted
Instructions
Preheat the oven to 350.
Beat the sugar and the butter together in a large bowl until fluffy.
Add the eggs, one at a time, beating after each.
Beat in the pumpkin and the buttermilk.
Sift the flour, baking powder, baking soda, salt, and nutmeg into the pumpkin mixture, beating until smooth.
The batter will be stiff.
Grease muffin pans.
Fill the muffins pans about 2/3 full.
Bake for 25 – 30 minutes or until the muffins are golden brown and tester comes out clean.
Cool the muffins for a few minutes on a wire rack.
For the topping, mix the sugar and cinnamon.
When the muffins are cool enough to handle, brush the tops with the melted butter and roll in the cinnamon and sugar.
Serve warm.
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Quick Tip: Serve with coffee or tea.
Thank you to Group Recipes for this awesome recipe!
