PUMPKIN SPICE DOUGHNUT MUFFINS
If you like pumpkin pie and cinnamon and sugar doughnuts...this is all that rolled into one!
Provided by Miranda Roderick
Categories Muffins
Time 55m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
- 2. Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
- 3. Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
- 4. On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
- 5. Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
- 6. Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
- 7. *To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.
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