Pumpkin Doughnut Muffins

   
    I got pumpkin on my mind.  Can you blame me?  It is fall and thanksgiving is a few weeks away.  I love these little muffins that mimic a doughnut. If you looking for that pumpkin and doughnut flavor, this is the perfect recipe for you.  These muffins are perfect for breakfast or a late night snack with icecream.

Pumpkin Doughnut Muffins

Muffin Batter

3 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. kosher salt
1/2 tsp ground nutmeg
1/4 tsp pumpkin spice
1/3 cup buttermilk
1 15-ounce can pure pumpkin puree
1 1/4 sticks unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs

Sugar Coating

3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted.

Directions

1.  Preheat oven to 350 degrees F.  Butter and flour muffin pan.  Set aside.  In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg and pumpkin spice together.  In another bowl whisk buttermilk and pumpkin puree.  Using an electric mixer beat butter and brown sugar until light and fluffy for about 5 minutes.  Add in eggs, one at a time, scraping down bowl after each addition.  Turn mixer down low, add flour mixture in three additions, alternating with two additions of pumpkin mixture.  Just beat until combined.

2.  Spoon batter into muffin pan and bake for 30 minutes or until a toothpick inserted in center comes out clean.  Let muffins cool 10 minutes in pan on a wire rack.  In a medium bowl, combine granulated sugar and cinnamon.  Remove muffin one at a time from a pan, brush melted butter all over muffin, then toss to coat in sugar mixture.  Let muffins cool completly on a wire rack.  Serve and enjoy!

Recipe slightly adapted from Martha Stewart