Pumpkin muffins crusted with melted butter and cinnamon taste exactly like cake doughnuts without all the fuss!
Ingredients
Batter:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 + 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup buttermilk
1 + 1/4 cups pure pumpkin puree
1 + 1/2 teaspoons vanilla extract
3/4 cup light brown sugar
2 large eggs
Sugar coating:
3/4 cup granulated sugar
2 + 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F. Butter and flour one 12 standard muffin pan and one 6 standard muffin pan or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate small bowl whisk together buttermilk, pumpkin and vanilla.
- In another large bowl beat butter and brown sugar together until light and fluffy 2-3 minutes on medium speed. Beat in eggs one at a time.
- Scrap down the sides of the bowl. Add flour mixture in three additions alternating with two additions pumpkin mixture beating on low speed just until combined.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean 24-26 minutes.
- Meanwhile in a medium bowl whisk together sugar and cinnamon for coating.
- Remove muffins from oven and cool in pans on wire racks 10 minutes.
- Remove one muffin at a time from pan and brush all over with butter then toss/roll coat in the sugar mixture until completely coated. Place on wire racks and cool completely. Best eaten within 24 hours.
Notes
Hello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean. 
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