November 3, 2010

Pumpkin Donut Muffins

Yep, you read that right...Pumpkin Donut Muffins and they are HEAVEN in your mouth!  My BFF Angie made these this weekend and sent us home with 2 of them when we trick-or-treated at their house Sunday and they are some of the best muffins I've ever had.  I'm making a batch tomorrow to bring to school. 

1 cup sugar
½ cup (1 stick) unsalted butter, softened
2 eggs
1¾ cups canned unsweetened pumpkin
¼ cup buttermilk
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg

½ cup sugar
2 teaspoons ground cinnamon
4 tablespoons butter, melted

1) Heat the oven to 350 F.

2) Beat the sugar and butter together in a large bowl until fluffy. Add the eggs, one at a time, beating after each. Beat in the pumpkin and buttermilk.

3) Sift the flour, baking powder, baking soda, salt, and nutmeg into the pumpkin mixture, beating until smooth. The batter will be stiff.

4) Spray two 12-cup muffin pans with butter-flavored spray. Divide the batter among the 24 cups and bake for 25 to 30 minutes, or until the muffins are golden brown and a tester comes out clean. Cool the muffins for a few minutes on a wire rack.

5) For the topping, mix the sugar and cinnamon. When the muffins are cool enough to handle, generously brush the tops with butter and roll in the cinnamon and sugar. Cool on the wire rack and serve.


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