Description
Pumpkin muffins rolled in melted butter and a cinnamon-sugar mixture are donut like and delicious!
Ingredients
- 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
Instructions
- 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.
Notes
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