Food and Drink: Pumpkin Spice Doughnut Muffins

Lately everyone's been talking about pumpkins. H recently talked about her trip to Knox Farm and an afternoon spent pumpkin picking. While I appreciate spending time outside in the fall, I prefer to show my favourite season a little love by spending time in my kitchen.

For me, fall is all about pumpkin and cinnamon and spice. I’m always looking for ways to embrace these flavours; Pumpkin pie? Check. Pumpkin Pasta? Check. Pumpkin Bread Pudding? Check. Pumpkin Soup? Check. And while I love these dishes, they can become a little mundane when you’re making and eating them for an entire season. A few days ago I started browsing my favourite food blogs for a little inspiration. I came across a recipe for Pumpkin Doughnut Muffins filled with Nutella on Reclaiming Provencal. Apart from being visually stunning, Carey Nershi develops beautiful, rustic dishes that have mass appeal. While Carey fills her Pumpkin Doughnut Muffins with Nutella, I decided to skip that step and leave them on the plain side – all the better for highlighting the addictive pumpkin spice flavour.

Pumpkin Doughnut Muffins adapted from Reclaiming Provencal.

You’ll need:

  • 10 tablespoons unsalted butter, softened 
  • 3 cups of all-purpose flour 
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/3 cup of milk
  • 1 1/4 cups of pure pumpkin purée
  • 3/4 cup of brown sugar
  • 2 large eggs

Sugar Coating:

  • 3/4 cup of granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons of butter, melted

Preheat the oven to 350. Butter a standard 12-cup muffin pan and set aside.

Sift the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.

In a small bowl, whisk together the milk and pumpkin purée. 

In a large bowl, beat the butter and brown sugar until light and fluffy. Beat the eggs into the butter and sugar mixture one at a time.

On low speed, alternately add the flour mixture and pumpkin mixture until everything is combined. Make sure not to over mix the batter.

Add 2 tablespoons of batter to each muffin cup. Bake for 25–30 minutes, or until the muffins just begin to rise and turn golden brown on top. Remove from the oven and let cool for 10 minutes.

While the muffins are cooling, melt the remaining butter. In a separate bowl whisk together the sugar and spices. After the muffins have cooled for 10 minutes, brush with butter and sprinkle with the sugar and spice mixture.

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