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Pumpkin Doughnut Muffins

Did someone say yum?

Prep
Cook
Serves 12people
Ingredients
for the muffins
10
tbsp (5 oz) unsalted butter, at room temperature
3
cups all-purpose flour
21
/2 teaspoons baking powder
1/4
tsp baking soda
1
tsp kosher salt
11
/2 teaspoons ground cinnamon
1/2
tsp ground ginger
1/4
tsp ground nutmeg
1/4
tsp ground cloves
1/3
cup buttermilk
11
/4 cups pure pumpkin puree (not pumpkin pie filling)
3/4
cup light brown sugar
2
eggs
for the cinnamon-sugar coating
1/4
cup unsalted butter, melted
3/4
cup granulated sugar
21
/2 teaspoons ground cinnamon
Directions
1.
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups.
2.
Make the Muffins:
3.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.
4.
In a small bowl, whisk together the buttermilk and pumpkin; set aside.
5.
Beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl as needed.
6.
Begin mixing with a fork and add in the flour mixture in three additions, alternating with two additions of the pumpkin mixture, mixing until barely combined. Stop mixing and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren't incorporated.
7.
Divide the batter evenly between the muffins cups (about a heaping 1/3 cup batter). Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Let the muffins cool on a wire rack for 10 minutes.
8.
Make the Cinnamon-Sugar Coating:
9.
While the muffins are resting, combine the sugar and cinnamon in a shallow bowl. Working with one muffin at a time, remove the muffins from the pan, brush all over with the melted butter, then toss to coat in the cinnamon-sugar mixture. Return to the wire rack and let cool completely.

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