Wednesday, January 12, 2011

Pumpkin Doughnut Muffins

I know. The name really grabs you huh? I would like to personally thank Ree Drummond again for this picture AND for adding 10 lbs to my thighs.

Now, these are actually posted on her website as FRENCH BREAKFAST PUFFS. I made them as is, and they were amazing. Albeit, NOT HEALTHY.

The other day I was catching up on reading my Everyday Food Magazine. To whomever re-newed my subscription. Thank you. My cooking addiction thanks you too. But I am going to post the recipe that came from THAT magazine, only because it is more healthy, and looks just as delicious. So, there you go.

10 Tablespoons unsalted butter at room temperature.
3 cups all purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon 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
3/4 cup light brown sugar
2 large eggs

For the sugar coating:

3/4 cups granulated sugar
2 1/2 teaspoons cinnamon
1/4 cup unsalted butter.

Pre-heat oven to 350 degrees. Butter muffin cups. 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 the bowl as needed. With mixer on low, add flour mixture in three additions alternating with two additions pumpkin mixture. Beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick comes out clean. Approx. 30 minutes. Let muffins cool for 10 minutes in tins on a rack. Working with one muffin at a time, brush muffin with melted butter (the last 1/4 cup in the recipe) then toss the muffin in cinnamon-sugar coating. Let muffins cool completely on wire rack.

*Lindsey's notes. PW wants you to dunk your muffin in butter. Unless you want to die soon, I suggest doing it the way that Everyday food suggests and just BRUSH the butter on to the muffin before coating it with cinnamon sugar. But that is just me. You can compare the two recipes if you life. PW's recipe just doesn't have as much sugar, nor does she have the pumpkin. They are great both ways.

PW also only cooks them for 20-25 minutes, but they probably need more time with the pumpkin. Start watching them closely at 20 mins. Just to be safe.

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