Pumpkin Doughnut Muffin

There's nothing I enjoy more than weekend mornings when you wake up early and go out for a run, to the farmers market or prepare a nice breakfast. I know that week day mornings are usually a rush and some of us are lucky to even squeeze in a bowl of cereal or a pair of toast, so I treasure those easy weekend mornings where you can indulge. I tried out these delicious Pumpkin Doughnut Muffins, they have a soft cakelike interior, similar to one of a doughnut, with a mix of pumpkin and spices, a perfect way to welcome fall into your home. They make the ideal companion to a warm coffee or to take to a friend's house for brunch. Hope you enjoy the recipe & have a great weekend!

Let me know what you think!

Xo,
Flor

No hay nada como las mañanas de los fin de semanas, levantarse temprano y salir a correr, ir al mercado o hacer un desayuno especial. Ya sé que las mañanas en los días de semana son muy ajetreados y dichosos somos algunos en poder comernos un cereal o unas tostadas, por lo cual adoro las mañanas tranquilas del fin de semana. Intenté esta receta de "Pumpkin Doughnut Muffin" y el resultado fue espectacular, su interior es suave parecido al de una dona, y la combinación entre calabaza y las especias son la manera ideal para recibir el otoño. Hacen la pareja perfecta para un café o para llevar a brunch con unas amigas. Espero que les guste la receta y tengan un buen fin de semana.

Me dejan saber que les parece.

Xo,

Flor

Ingredients:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, 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

**I added about a lid of vanilla extract

Sugar Coating

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup unsalted butter, melted

Steps

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. 

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 of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center comes out clean. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool for about 10 minutes. 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.

Recipe from Marthastewart.com

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