Is it possible to have too much of a good thing?
So let’s mix two amazing things together to make something incredibly awesome: muffins+doughnuts=moughnuts? No, that doesn’t really work. So we’ll just call them doughnut muffins.
These duffins (that doesn’t sound nice either…darn) are made with PUMPKIN. Need I say more.
I am sad because all of these babies are gone and I would really like to eat one right now.
Pumpkin Doughnut Muffins
Recipe from I Want Crazy
Makes: 12 muffins
1 1/2 sticks melted butter
3 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup buttermilk
1 1/4 cups pumpkin puree
3/4 cup light brown sugar
2 large eggs
For sugar coating:
3/4 cup sugar +2 1/2 tsp cinnamon (mixed together in shallow dish)
1 stick melted butter (in shallow dish)
Preheat oven to 350.
Grease and flour a muffin tin.
Whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
In a small bowl, mix together buttermilk and pumpkin.
In a large mixing bowl, beat butter and brown sugar until combined and light and fluffy. Beat eggs into mixture. Mix in the flour and the pumpkin mixture, alternating additions between bowls until combined.
Fill muffin tins and bake for about 23 minutes (could be shorter or longer, depending on your oven).
Cool for 10 minutes and then sugar coat by spooning butter over muffin and then dipping/spooning cinnamon sugar all over muffin.
Cool muffins completely on wire rack and then store in airtight container.