Pumpkin Doughnut Muffins

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

1. Preheat oven to 350 degrees, preferably on convection. Butter and flour 12 standard muffin cups. (Alternatively, use a mini bundt pan or a combination.)
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
3. In a small bowl or liquid measuring cup, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.
5. Beat in eggs, one at a time, scraping down bowl as needed.
6. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
7. 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.
8. Meanwhile, make the coating. In a medium bowl, combine granulated sugar and cinnamon.
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Melt the butter. (I melt it in the microwave.)
11. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
12. 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:

• Slow-Cooker Pear and Apple Butter
• Pecan Shortbread Cookies

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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