Mariel here. It wouldn’t be November without the obligatory pumpkin post. I had been ogling recipes for Pumpkin Donut Muffins circulating on Pinterest – most of which traced their heritage back to good old Martha – so when I was assigned Melissa’s Cuisine for this month’s Secret Recipe Club, I was only too happy to discover she had also fallen victim to this delicious doughy treat.
Cinnamon-&-Sugar-Dusted Doughnuts remind me of apple-picking up in North Salem – paired with a mug of hot cider, they were a well-earned reward after a day spent freezing your face off in an orchard, which is practically an autumnal rite of passage here in the Northeast. It should come as no surprise then that I was also tempted by her Slow-Cooked Apple Cobbler and Apple Cream Cheese Danishes…
These Pumpkin Doughnut Muffins are nothing short of sensational, and because they’re baked – not fried – I successfully tricked myself into thinking they weren’t too sinful (what they lack in deep-frying they make up for in butter, so dieters beware). Melissa was a total trooper and made hers with homemade pumpkin puree, but since the squirrels massacred the squash sitting on our front porch, I took the easy way out and used the canned variety.
I loved these so much that I made them for a bake sale at my son’s nursery school and I plan on revisiting them again for Friendsgiving next weekend…and then maybe again on actual Thanksgiving. For someone who takes holiday food pretty seriously, that’s about as high an accolade as I can offer.
Cinnamon-&-Sugar-Dusted Pumpkin Doughnut Muffins
NOTE: Buttermilk Substitute (I never keep any on hand and always use this substitute): In a glass container, whisk together 1/3 cup milk + 1 teaspoon white vinegar or lemon juice, let stand for 5 minutes before using.
Ingredients for the Muffins:
10 tablespoons unsalted butter, room temperature – stock
3 cups all-purpose flour – stock
2½ teaspoons baking powder – stock
¼ teaspoon baking soda – stock
½ teaspoon kosher salt – stock
½ teaspoon ground nutmeg – stock
¼ teaspoon ground allspice – stock
1/3 cup buttermilk (see note above for substitute info) – stock
1¼ cups 100% pure pumpkin puree (NOT pumpkin pie mix/puree) – $2.19
¾-cup light brown sugar – stock
2 large eggs – stock
Ingredients for the Sugar Coating:
¾-cup granulated sugar – stock
2½ teaspoons ground cinnamon – stock
½ stick unsalted butter, melted – stock
Grand total assuming well-stocked kitchen: $2.19
Cost per serving: $0.12
1. Preheat the oven to 350 degrees. Line two standard muffin pans with 18 paper cupcake/muffin cups, distributing evenly to ensure uniform baking.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and allspice.
3. In a small bowl, whisk buttermilk and pumpkin puree.
4. In the bowl of an electric mixer, beat the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.
5. With the mixer on low/stir, alternate between gradually adding the flour mixture and the pumpkin mixture until combined.
6. Spoon the batter into the prepared muffin tins, filling nearly to the top. Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes.
7. While the muffins are baking, prepare the coating: combine the granulated sugar and cinnamon in a small bowl. Let the muffins cool 10 minutes on a wire rack, then remove the paper muffin cups.
8. Working with one at a time, brush muffins all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.