If you call these muffins, it’s okay to eat them for breakfast, right? 🙂 These moist and cakey muffins are transformed into doughnut-like treats when coated with cinnamon-sugar. They are perfect for a cool, autumn morning or for a special Halloween or Thanksgiving breakfast.
This recipe was adapted from Martha Stewart’s Everyday Food. I made them in a muffin pan this time, but next time may try a mini-bundt pan. I adapted the recipe to make them slightly healthier by incorporating white whole wheat flour and by serving them with sliced fresh pears. 🙂 They were worth every bit of indulgence!
Yield: Makes 12 standard muffins or about 10 mini bundt cakes
For the Batter:
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
- 1 1/2 cups white whole wheat flour, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
For the Cinnamon-Sugar Coating:
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- Preheat oven to 350 degrees, preferably on convection. Butter and flour 12 standard muffin cups. (Alternatively, use a mini bundt pan or a combination.)
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl or liquid measuring cup, 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, 15 to 20 minutes for the muffins (on convection), 17 to 20 minutes for mini bundt cakes (on convection), or up to 30 minutes in a standard oven.
- Meanwhile, make the coating. In a medium bowl, combine granulated sugar and cinnamon.
- Let muffins cool 10 minutes in pan on a wire rack.
- Melt the butter. (I melt it in the microwave.)
- 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.
November 2020 Update: These muffins were beautiful and even more fabulous baked in a mini bundt pan. I made 6 mini bundt cakes and 6 standard muffins with one batch of batter.
One Year Ago: