Another yummy recipe using pumpkin puree from Moose Creek Pumpkin Patch. Ready for Thanksgiving morning!
Check out other recipes @ our collection of pumpkin recipes post.
Check out other recipes @ our collection of pumpkin recipes post.
Pumpkin Doughnut
Muffin Bites Makes 48 mini muffins
Batter:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground
cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree
10 tablespoons (1 1/4 sticks) unsalted butter, room
temperature
3/4 cup brown sugar
2 large eggs
3/4 cup chopped pecans
Sugar Coating:
1 cup+ granulated sugar
Heaping tablespoon
ground cinnamon
1 stick butter,
melted
- Preheat oven to 350°. Spray mini muffin tins with pan release.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl, whisk together buttermilk 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 flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine (begin and end with flour mixture).
- Stir in the chopped pecans.
- Spoon approximately 1 tablespoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
- Let muffins cool 10 minutes in pan on a wire rack.
- Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
- Working with one at a time, remove muffins from pan, brush all over with butter (or simply dip in butter), then toss to coat in sugar mixture.
- Let muffins cool completely on a wire rack. Note: These muffins can be frozen.
Recipe without photos . . .
Pumpkin Doughnut Muffin Bites Makes 48 mini muffins
Batter:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup brown sugar
2 large eggs
3/4 cup chopped pecans
Sugar Coating:
1 cup+ granulated sugar
Heaping tablespoon ground cinnamon
1 stick butter, melted
- Preheat oven to 350°. Spray mini muffin tins with pan release.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
- In a small bowl, whisk together buttermilk 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 flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine (begin and end with flour mixture).
- Stir in the chopped pecans.
- Spoon approximately 1 tablespoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
- Let muffins cool 10 minutes in pan on a wire rack.
- Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
- Working with one at a time, remove muffins from pan, brush all over with butter (or simply dip in butter), then toss to coat in sugar mixture.
- Let muffins cool completely on a wire rack.
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