Pumpkin Doughnut Muffins
- 1 1/4 sticks 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
- 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
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- This recipe is vegetarian
- Produce
- Pumpkin puree, pure (1 1/4 cups)
- Cooking & Baking
- All-purpose flour (3 cups)
- Allspice, ground (1/4 teaspoon)
- Baking powder (2 1/2 teaspoons)
- Baking soda (1/4 teaspoon)
- Brown sugar, light (3/4 cup)
- Cinnamon, ground (2 1/2 teaspoons)
- Granulated sugar (3/4 cup)
- Nutmeg, ground (1/2 teaspoon)
- Salt, coarse (1 teaspoon)
- Dairy
- Butter (1 1/4 sticks)
- Butter, unsalted (1/4 cup)
- Buttermilk (1/3 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published October 25, 2012 (3 months ago).
130 people saved this recipe.
