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 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
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 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 (convection). 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, 20 minutes (on convection) or up to 30 minutes in a standard oven.
- 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.
One Year Ago: