Pumpkin Doughnut Muffin Bites -- taking another bite out of fall!

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.

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

1. Preheat oven to 350°. Spray mini muffin tins with pan release.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
   
3. In a small bowl, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. 
   
5. Beat in eggs, one at a time, scraping down bowl as needed.
   
6. 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).
   
7. Stir in the chopped pecans.
   
8. 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.
   
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
11. 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.
    
12. 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

1. Preheat oven to 350°. Spray mini muffin tins with pan release.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
3. In a small bowl, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. 
5. Beat in eggs, one at a time, scraping down bowl as needed.
6. 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). 

7. Stir in the chopped pecans.
8. 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.
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
11. 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.
12. Let muffins cool completely on a wire rack.