And last but not least is what happens to these muffins after they are all nice and baked. You brush them all over with melted butter, and then roll them in a mixture of cinnamon and sugar. Do not, not, not skip this step. It’s what sends these muffins over the edge into doughnut territory. It’s mandatory. It’s wonderful. And it’s better than all the fun-sized Almond Joys in the world.
Which doesn’t mean I won’t be eating a good-sized number of fun-sized Almond Joys, just for the record.
- 1¼ sticks butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon coarse salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup buttermilk
- 1¼ cups pure pumpkin puree (from a 15-ounce can)
- ¾ cup light brown sugar
- 2 large eggs
- ¾ cup granulated sugar
- 2½ teaspoons ground cinnamon
- ¼ cup (1/2 stick) unsalted butter, melted
- Preheat oven to 350 degrees.
- Butter and flour 12 standard 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 bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon ⅓ cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes.
- Combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
- Let muffins cool completely on a wire rack and serve.
Pumpkin Doughnut Muffins, from Everyday Food