Where do I even begin about with these muffins? The inside was perfectly dense and moist, just like a great cake donut. The outside held together wonderfully and the topping of butter, cinnamon, and sugar takes it all over the edge. Don't skip that step--it's what makes these muffins really feel like donuts.
I know for sure that I'll be indulging in these muffins several times throughout the fall and winter. In fact, I'm already dreaming of enjoying a warm, fresh batch of these while sitting outside on a crisp morning with a blanket, a book, and a hot cup of coffee.
Pumpkin Donut Muffins
adapted from Martha Stewart
For the batter:
10 TBSP (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 c. all-purpose flour, plus more for pan
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. coarse salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 c. buttermilk
1 1/4 c. pure pumpkin purée
3/4 c. light brown sugar
2 large eggs
For the cinnamon-sugar topping:
3/4 c. granulated sugar
2 1/2 tsp. ground cinnamon
1/4 c. unsalted butter, melted
1. Preheat oven to 350 degrees F. Butter and flour 18 wells in standard-sized muffin cups.
2. To make the batter, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. In a separate small bowl, whisk together buttermilk and pumpkin.
3. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in eggs, one at a time, scraping down sides of bowl as needed. Turn the mixer speed to low and add flour mixture in three additions, alternating with pumpkin mixture. Beat to combine. (Dough may be slightly sticky. It will resemble donut dough more than a traditional muffin batter.)
4. Fill muffin tin by using a standard-sized cookie scoop or 1/3 c. measuring cup. Bake 30 minutes or until a toothpick inserted in center of a muffin comes out clean.