Pumpkin Doughnut Muffins

Growing up, fall always meant our kitchen was stocked with pumpkin doughnuts from the moment you could find them in the stores until Thanksgiving. Between me, my brother, and dad we would devour the doughnuts in no time at all! There was just something about biting into that first pumpkin doughnut of the season that I looked forward to all year long.

These days I don’t buy doughnuts simply because I cannot be trusted around them. There is something about their moist and tender cinnamon sugary goodness that is simply irresistible! These muffins combine the best of pumpkin doughnuts with a baked muffin. There’s no frying involved so they are much better for you than a typical pumpkin doughnut.

I made a batch of these over the weekend and they quickly disappeared from the kitchen. I plan on serving these up on Thanksgiving morning along with some mulled apple cider. Tender pumpkin muffins coated in a delicious crunchy sugar crust-you’ll swear you’re eating a pumpkin doughnut! :)

Pumpkin Doughnut Muffins

Pumpkin muffins are baked and then coated in a cinnamon and sugar coating to taste just like a doughnut!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

For the Muffins:
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup buttermilk
1 teaspoon vanilla
1 1/4 cups pure pumpkin puree
1 cup packed light brown sugar
2 large eggs

For the Cinnamon-Sugar Coating:
1/2 cup unsalted butter, melted
¾ cup granulated sugar
2½ teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.
In small bowl whisk together buttermilk, vanilla and pumpkin; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until just combined. Stir in the flour mixture alternately with the pumpkin mixture, beginning and ending with the flour until just combined (do not overmix or muffins will be tough).
Divide batter equally among prepared muffin cups, smoothing the tops. Bake until toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes.
While the muffins are baking, combine sugar and cinnamon in a shallow bowl to make the coating.
Place melted butter in another shallow bowl.
Once baked, shake muffins out immediately and while hot, dip in melted butter, then roll in sugar and cinnamon mixture.
Transfer to wire rack and cool at least 10 minutes before serving.

Source: adapted from Brown Eyed Baker, originally adapted from Martha Stewart

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Two Years Ago: S’mores Cookies