Pumpkin Doughnut Muffins
Yummy muffins with a texture similar to doughnuts are a seasonal delight. Look for this recipe and more seasonal recipes and easy DIY projects in The Harried Housewife's next book, Cooking, Baking, and Making: 100 Recipes and DIY Ideas for All Seasons and Reasons
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons cinnamon, divided
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 cup packed brown sugar
- 6 tablespoons (3/4 stick) butter, softened
- 1 egg
- 3/4 cup 100% pure pumpkin
- 1/2 cup milk
- 1/2 cup sugar
- 6 tablespoons (3/4 stick) butter, melted
Instructions
- Preheat oven to 350°. Lightly coat muffin cups with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, allspice, and ginger. In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer until well blended. Add egg and pumpkin; beat until combined. Add flour mixture alternately with milk, beating well after each addition. Divide batter among prepared muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 18 minutes. Cool in pan 5 minutes before removing to a wire rack. Meanwhile, in a small bowl, combine sugar and the remaining 1 teaspoon cinnamon. Dip warm muffin tops in melted butter, then in cinnamon-sugar mixture. Makes 12 servings.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
