Food, Life, Photography

deb + pumpkin doughnut muffins

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So date may be a stretch of the word, but it wasn’t as snappy to write “the evening I listened to Deb Perlman talk about her book and then stood in line for two hours so that I could meet her, have her sign my book, take a photo with her and give her a pumpkin doughnut muffin” on the photo. But needless to say, it was pretty much the greatest moment ever and it means I can cross #13 off the bucket list. Have I mentioned that it was awesome and she was great. Amy and I had a blast, of course ran into people that we knew (hi Erin!) and my foot isn’t too much worse for wear. But really, I feel like I just had a mini life victory, I also like that I’m setting my life victory moments on a manageable scale.

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And of course, cause I am me, I decided to bring Deb my newest baking obsession…the pumpkin doughnut muffin. Since I have taunted people on instagram and twitter for the past two weeks about their goodness, I figured it would be a great time to give up the photos and recipe. They are amazing. Run, don’t walk, to make these. I’ve made them twice now and I really can’t get enough of them.

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Pumpkin Doughnut Muffins
taken from Martha Stewart
Prep Time 20 mins, Total Time 1 hour, Yields 12 muffins

For The Batter
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

For The Sugar Coating
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees.

Butter and flour 12 standard muffin cups.

Make batter: 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.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Just because, some of my Smitten Kitchen Favs on Throwing Cake:
Homesick Texan’s Carnitas
Ranch Rugelach
The Best Chocolate Chip Cookie Recipe EVER
Maple Cream Cheese Frosting
Buttermilk Ice Cream
Blueberry Crumb Bars

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