I’m a firm believer that pumpkin’s sweet soulmate is chocolate. As soon as autumn hits, I make all the pumpkin-chocolate recipes I can find: cookies, muffins, and pancakes… any and every variation of this classic flavor combination.
These muffins are the glorious exception to my pumpkin-chocolate obsession. They have the fluffy, light texture of a donut, the transportability of a muffin and a perfect pumpkin spice flavor. Eat them warm out the oven with your preferred hot beverage, and you have the best afternoon snack imaginable.
Pumpkin Donut Muffins
Ingredients
Instructions
Preheat oven to 350 F (170 C).
Butter and flour a standard 12-cup muffin tin.
Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves together in a medium bowl.
Whisk together the canned pumpkin and the buttermilk.
Cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing after each addition.
Add the flour mixture to the butter mixture in three additions, alternating with the pumpkin mixture, until it is all combined. Stir until flour streaks have disappeared, but be careful not to over-mix.
Divide the batter evenly between the muffin cups and place the tin in the oven. Cook for 30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
After removing from the the oven, let the muffins cool in the tin for 10 minutes.
While the muffins are cooling, prepare the topping by melting the remaining butter and mixing the cinnamon and sugar in a bowl.
Brush each muffin with melted butter, and then roll them in the cinnamon sugar mixture before placing them on a cooling rack.
The muffins are best eaten warm, but they will keep for three days in an air-tight container.
Recipe adapted from martha stewart