Pumpkin Doughnut Muffins (aka Heaven)

Monday, November 22, 2010 - 
I love pumpkin, that is no secret.  So when I came across this recipe about a month ago, I knew I had to try.  I was then reminded of them when I was perusing my Nov. 2010 Everyday Food magazine and thought they would be perfect for Thanksgiving brunch!  Knowing that I could freeze them until the day of,  I got to work making these and some biscuits (which are so good, but different story) knowing I could mark something off my Thanksgiving Day list of "to-do's."

I gathered the ingredients (though I ended up doubling the recipe - I decided to make two batches so that we could munch on a few for breakfast and so I could bring them to work for when we decorate the office on Wednesday.)

I prepped two muffin pans and the mixing began!  Dry ingredients in one bowl, which consisted of flour, baking soda, baking powder, nutmeg and allspice (don't have allspice?  Use equal portions of cinnamon, nutmeg and black pepper - pretty similar in taste - though for something like this, I would use all cinnamon instead.) Wet ingredients in another bowl and this included the pumpkin puree and buttermilk.

I then creamed together butter and brown sugar until it was fluffy.  I heart my KitchenAid mixer (though no, they didn't give me anything to write this blog, I just like their stuff and happen to own a lot of it in red!) and it works well for things like this.

Next up, add eggs.  I break these prior to adding them to ensure no shells get into the mix.  I also bring them to room temperature - I don't bake with cold eggs.  Oh, butter tip.  If you forgot to bring your butter to room temperature, cut it up in small pieces and leave it out while you prep the dry and wet ingredients.  It will be softened and at room temp in no time!  Once the eggs were incorporated, I then added the dry and wet mixes.  I alternated between the two to ensure all ingredients were incorporated.

What you are left with is some pretty thick batter.  It is gorgeous in color and smells divine, but don't be threatened by the thickness.  It will rise (I was worried, but just went with it to find that it was perfectly fine!)

I used a scoop to put batter in pans - it helps make them uniform in size which then helps them bake together.  In the oven they went, and I continued to drool as the smell of them baking was intoxicating.  When they came out, they had kept that beautiful orange color and I couldn't help but try one. 

Oh gosh, it was so good - I knew it would be better once I coated it in butter and sprinkled (okay, I really just dipped it, no sprinkling was done in this recipe) it with cinnamon and sugar. Divine. 

I only coated enough for hubs and I to snack on for breakfast (and for Monday as well.)  The rest went into the freezer (sans butter and cinnamon/sugar) for another day, more specifically, Wednesday and Thursday.  I plan on reheating them in the oven, then coating them the sugary mix so that I (and others) can indulge on them.

I can't wait.  So. Good.  If you love pumpkin, these are a must try.  So march yourself to the kitchen and get baking - these will be perfect for any brunch, snack, potluck, dinner, midnight snack....