Every now and then, you just come across a recipe that sounds really delicious in your head, and when you make it, you find that the results are at least twenty-three times as good as you thought they would be. Seriously. At least twenty-three times. And yes, this recipe for pumpkin doughnut muffins is one of those recipes. They were so much more delicious than I thought they were going to be.
I mean just look at all those tiny little mini muffins. They're covered in lots of cinnamon sugar, so you know they're going to be really delicious. Don't skimp out on the cinnamon sugar step. The muffins themselves aren't very sweet to begin with, so the cinnamon sugar is kinda important. And it also adds to the whole doughnut factor.
Wait. Muffins...and doughnuts? Yes. Muffins and Doughnuts. All in one. A combination that seems to good to be true, until you actually make them and eat them, and realize that they really are that good. I couldn't get over them when I made them. They seriously tasted just like little doughnut holes, but were baked into a mini muffin shape. Completely adorable and completely delicious.
I had never really been a fan of pumpkin up until very recently. I honestly don't think I had ever really even tried it, I guess I just assumed I wouldn't really like it, and I was basing all of this on my less than enthusiastic sentiments towards pumpkin pie. Silly me. It was wrong to assume that all pumpkin-based recipes wouldn't be good! I mean, this is the time of year when people go pumpkin-crazy, so pumpkin had to have its merits. This recipe totally changed my mind. The mini doughnut muffins have a mild pumpkin flavor, so they're good if you want to branch out into pumpkin-based recipes like I did. I'm so glad I tried these! Pumpkin is actually pretty good!
Miniature Pumpkin Doughnut Muffins
recipe from Martha Stewart
For the Muffin Batter
- 10 tablespoons (1 1/4 sticks) unsalted batter, at room temperature
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/3 cup buttermilk
- 1 15-oz can pure pumpkin puree
- 3/4 cup brown sugar
- 2 eggs, at room temperature
For the Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 2 1/2 teaspoons cinnamon
- 1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 degrees F. Using non-stick baking spray, grease and flour mini muffin tins (this recipe will yield approximately 48 mini muffins. I only had three mini muffin tins so I made 36 mini muffins and 6 "cupcake" sized muffins).
Begin by sifting together the all-purpose flour, baking powder, baking soda, salt, nutmeg, and allspice together into a large bowl. Whisk everything together until it is all combined.
In a separate bowl, whisk together the buttermilk and the pumpkin puree until evenly mixed.
In the bowl of a standard mixer (a hand mixer works fine as well), beat the butter until it is light and fluffy. Add the brown sugar, and beat together until the mixture is light and well creamed. Add the eggs, one at a time, beating well after each addition. With the mixer on low, begin to add the flour mixture in three parts, alternating with the pumpkin mixture in two parts. Remember to scrape down the sides of the bowl, and mix until everything is just incorporated.
Scoop and divide the batter evenly amongst all the prepared mini muffin tins. Bake until a toothpick inserted into the center of each mini muffin comes out clean, approximately 11 minutes. Allow the muffins to cool for ten minutes in the pan before transferring to a wire rack.
While the muffins are cooling, combine the cinnamon and granulated sugar in a bowl. Working with one mini muffin at a time, brush all over with melted butter, and gently toss in the cinnamon sugar. I found it was easiest to wear plastic gloves and use one hand for brushing on the butter, and one hand for tossing in the cinnamon sugar. If you can, let the muffins cool completely before serving (this might prove difficult).