I’ve been slowly working my way through the recipes on my Fall Pinterest board. Last Saturday Erik and I made an awesome homemade breakfast that consisted of biscuits and gravy and these pumpkin doughnut muffins. Donut or doughnut? Whatever.
Erik actually made 90% of these doughnut muffins while I wore Juliet in the Becco. She ran over with her hands up and asked “momma doing??” and wanted to be held to observe us baking. Measuring flour while holding a toddler is not so easy so I read the directions to Erik while he did most of the work.
I’d look over every once and a while and noticed him haphazardly measuring the spices and I felt compelled to reminded him that baking is a science and I’d appreciate it if he measured exactly. He really loved that.
These muffins were a big hit. We had my sister and her husband Drew over for breakfast and they both complimented all the food. Juliet ate two. She licked the glaze off first.
Glazed pumpkin doughnut muffins (recipe via Tidy Mom via Martha Stewart)
3/4 cup butter (1-1/2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1-1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground allspice
1/3 cup buttermilk
1 teaspoon vanilla
1 1/4 cups pure pumpkin puree (from a 15-ounce can – save extra for glaze)
1 cup light brown sugar, packed
2 large eggs
For the Glaze
1 cup powdered sugar
1 Tablespoon half & half (or milk)
1/2 teaspoon vanilla
2 Tablespoons pure pumpkin puree
1/4 heaping teaspoon pumpkin pie spice
2 Tablespoons butter, melted
Preheat oven to 350 degrees. Line 12 standard muffin cups with cupcake papers (or butter and flour if not using liners).
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a small bowl, whisk together buttermilk, vanilla and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add pumpkin mixture, then flour mixture and beat to combine.
Spoon 1/3 cup batter into the prepared pan, filling the cups nearly full, and bake 25-30 minutes or until a toothpick inserted in center of a muffin comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes.
Meanwhile, prepare the glaze by placing powdered sugar in a medium bowl, slowly whisk in milk and vanilla until there are no lumps. Continue to whisk while adding pumpkin puree, spice and melted butter until smooth.
Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden. Dip a second time, if desired.
A couple notes, I made the glaze hurriedly and didn’t whisk the powdered sugar with the milk enough for the clumps to disappear. So the glaze doesn’t look perfect and sort of lumpy. Also, I thought these muffins were more like muffins than doughnuts. I think the cake-like texture is supposed to resemble a doughnut but it’s a bit of a stretch, if you ask me. Regardless, these are great and totally perfect for a fall weekend breakfast.