It wouldn't be October without a pumpkin recipe. We have a had gorgeous weather this past week! The temps are starting to drop at night and you definitely need a light sweater in the mornings. I am finally in the mood to celebrate fall and share my very favorite pumpkin recipe.
Muffins are perfect for my busy mornings trying to get out the door to work. I will whip them up over the weekend in order to have a little treat I can quickly grab and even munch on the in car. Although I would love to be one of those people who makes time for a sit down breakfast each morning, I find myself multitasking with breakfast either at my desk or in the car quite often.
What makes these muffins the perfect breakfast is certainly not that they are healthy. These babies are brushed with butter and rolled in cinnamon sugar! The plus side - I guess we can call it that - being they are so dense and filling you only need to eat one.
Maybe you are already familiar with doughnut muffins, but just in case you are not it is essentially a cake doughnut recipe presented to you in muffin form. Martha Stewart either started this whole doughnut muffin thing or was just the one to make them popular - I am not sure. Here I have adapted her recipe, changing up the spices by adding ginger and allspice, to make them even more savory and I think a little more balanced. I know you are going to love this sticky, lick-your-fingers messy, pumpkin goodness!
For the batter
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/3 cup buttermilk
1 + 1/4 cups pure pumpkin puree
1 + 1/2 teaspoons vanilla extract
3/4 cup light brown sugar
2 large eggs
For the sugar coating
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour one 12 standard muffin
pan.
In a medium bowl, whisk together flour, baking powder, baking soda,
salt, cinnamon, ginger, and allspice. In a separate small bowl whisk together
buttermilk, pumpkin and vanilla. In
another large bowl beat butter and brown sugar together until light and
fluffy 2-3 minutes on medium speed. Beat in eggs one at a time. Scrap
down the sides of the bowl.
To the butter, brown sugar, and eggs, add the flour mixture in three additions
alternating with two additions pumpkin mixture beating on low speed just
until combined.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean 24-26 minutes.
Meanwhile in a medium bowl whisk together sugar and cinnamon for coating. Remove muffins from oven and cool in pans on wire racks 10-20 minutes. Brush one muffin at a time with butter then toss/roll coat in the sugar mixture until completely coated. Place on wire racks and cool completely. Best eaten within 24 hours.
Recipe adapted from Martha Stewart