Mini Pumpkin Doughnut Muffins
recipe slightly adapted from Brown Eyed Baker originally adapted from Martha Stewart
For the Muffins:
10 tablespoons (5 ounces) unsalted butter, room temperature
3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/3 cup buttermilk
1 ¼ cups pure pumpkin puree (not pumpkin pie filling)
¾ cup light brown sugar
2 eggs
10 tablespoons (5 ounces) unsalted butter, room temperature
3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/3 cup buttermilk
1 ¼ cups pure pumpkin puree (not pumpkin pie filling)
¾ cup light brown sugar
2 eggs
For the Cinnamon-Sugar Coating:
¼ cup unsalted butter, melted
¾ cup granulated sugar
2½ teaspoons ground cinnamon
¼ cup unsalted butter, melted
¾ cup granulated sugar
2½ teaspoons ground cinnamon
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside. In a small bowl, whisk together the buttermilk and pumpkin; set aside.
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. Reduce the mixer speed to low, then add the flour mixture in three additions, alternating with two additions of the pumpkin mixture, beating until barely combined. Turn off the mixer and fold the batter a few times with a rubber spatula to catch any pockets of flour that weren't incorporated.
Divide the batter evenly between the muffins cups (I used a 1-ounce ice cream scoop). Bake until a toothpick inserted in center of a muffin comes out clean, about 15 minutes. Let the muffins cool on a wire rack for 10 minutes.
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.