Pumpkin Donut Muffins
Fact: Stating over and over that I don’t like pumpkin baked goods is indeed a lie.
Fact: Rolling anything in melted butter and cinnamon-sugar is a good idea.
Fact: The Giants got their a$$’s kicked by the Steelers this weekend.
Football Sunday, as it’s affectionately referred to in our house, is day for lounging, watching the NFL ticket, and usually a day that I spend in the kitchen trying out new recipes and and letting my boys have at my tasty creations. This past week we had a another enthusiastic Giant’s fan over to watch the game, Heather, who also happens to be my hiking partner and a pretty incredible baker. My husband only allows visitors on Sunday if they are Giants fans. He’ll make an exception if you root for a team the Giants aren’t playing but he under no circumstances will invite you over on Sunday if you are a Cowboy’s fan.
To answer your question, yes, he does have some issues to work on.
Wanting to make something that would double as dessert but also serve duty as a lunch box filler this week, the idea of the Pumpkin Donut Muffin was born. I know I’ve said over and over that I don’t like pumpkin baked goods but I think I might be coming around. While I’d always pick something lemony or chocolate over pumpkin, the idea is starting to grow on me. Especially when said baked good is rolled in melted butter and cinnamon-sugar. But then again, I’d probably eat my shoe if it was rolled in butter and cinnamon-sugar………
Not too heavy on the pumpkin, these muffins teeter-toter between sweet and savory. The actually batter is thick and creates a dense muffin that is just the perfect amount of spice. The cinnamon-sugar adds crunch and a touch of sweetness that is worthy of licking your fingers when you’re through. So even though the Giants lost on Sunday, I’d like to think my muffins made up for it. My husband would kindly disagree.
Other Pumpkin Deliciousness from around the web:
Pumpkin and Feta Muffins, 101 Cookbooks
Baked Pumpkin French Toast, Two Peas and Their Pod
Pumpkin Gruyere Gougeres, FoodieCrush
Pumpkin Spice Granola Bars, Sweet Basil
Pumpkin muffins rolled in melted butter and a cinnamon-sugar mixture are donut like and delicious!
- 1 1/2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup buttermilk
- 1/3 cup whole milk
- 2/3 cup pureed pumpkin
- 1 1/2 teaspoons vanilla extract
- 1 stick (1/2 cup) butter, softened
- 1/2 cup + 1 tablespoon brown sugar
- 2 eggs
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons melted butter
- Preheat oven to 350F degrees; coat a 1 standard 12-cup muffin pan with nonstick spray.
- Whisk flours, baking powder, baking soda, salt, nutmeg and cinnamon in a small bowl.
- Cream butter and brown sugar together in a bowl with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Alternately stir dry ingredients and wet ingredients into the butter mixture, starting and ending with the dry ingredients; take care not to over mix. Fill muffin cups 3/4 full and bake 22-25 minutes, or until done. Remove from oven and let cool on baking rack.
- While muffins bake, combine granulated sugar, cinnamon and nutmeg in a shallow dish. When muffins are cool enough to handle but still warm, brush them completely with the melted butter, and roll in the sugar mixture to coat.
This recipe was created and tested in my high altitude kitchen which sits just below 7000 feet. If you don’t need to adjust for high altitude try these adjustments:
-increase baking powder to 1 1/2 teaspoons
-increase baking soda to 1/2 teaspoon
-increase brown sugar to 3/4 cup