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deb + pumpkin doughnut muffins


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


  1. mknevin

    Beauuutiful photos! I’m very jealous of your encounter :) thanks for sharing the recipe for those fantastic muffins!

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