PUMPKIN DOUGHNUT MUFFINS (MARTHA STEWART)
These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture; and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
- Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container up to 1 day.).
Nutrition Facts : Calories 235.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.6, Sodium 214.2, Carbohydrate 34.5, Fiber 0.8, Sugar 17.6, Protein 3.2
PUMPKIN DOUGHNUT MUFFINS
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g
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.
PUMPKIN SPICE MUFFINS (LIKE DUNKIN DONUTS)
These are meant to be a replica of the seasonal muffins Dunkin Donuts sells. My daughter said they taste better, she had three! They're moist and light. The house smelled great, too.
Provided by Mary Close
Categories Breakfast
Time 35m
Yield 24-30 muffins
Number Of Ingredients 9
Steps:
- 10/7/2010 -- OK -- lots of bad reviews -- I even noted at the bottom of my recipe that this has bad reviews and people continue to make and complain. This also has really good reviews, I've checked and double checked. If you're a cook and don't agree with the recipe -- move on to another recipe This is not my own, it came from Todd Wilbur who does the CopyCat recipes. I've made these -- they were great. If you think 30 oz. of Pumpkin is too much -- move in to another recipe, or use less. I am going to delete this, as my other recipe's have great reviews.
- Preheat oven to 350. Mix together spice cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice. When blended well, drop a large scoop of batter into lined muffin tins. Fill to the top. Sprinkle the tops with brown sugar. Bake for 30 minutes, or until toothpick comes out clean.
- The first reviewer of this recipe thought a 30 ounce can of pumpkin was too much, but that is the correct amount, and it comes out wonderfully moist. I've given this recipe to people who've raved over the results. I'm sorry to the reviewer that it didn't work out. It's frustrating to invest in ingredients, only to be disappointed.
Nutrition Facts : Calories 184.7, Fat 8.1, SaturatedFat 1.6, Cholesterol 15.8, Sodium 209.4, Carbohydrate 26.9, Fiber 0.6, Sugar 18.9, Protein 1.9
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