Pumpkin Doughnut Hole Muffins are a perfect afternoon snack or breakfast treat . They are dense with pumpkin flavor, spicy with allspice, cinnamon, and nutmeg, and crunchy with a sugar coating. You can use coconut palm sugar and gluten-free flour with success, too!
10Tablespoons room temperature butter1¼ sticks, or 142 grams
¾cupbrown sugarcan sub coconut palm sugar
2largeeggs
3cupsall purpose flour1:1 gluten-free flour blend is what I use
2½teaspoonsbaking powder
¼teaspoonbaking soda
1teaspoonsea salt
½teaspoonground nutmeg
¼teaspoonground allspice
⅓cupbuttermilk
1¼cupspumpkin puree(This is almost a full 15 ounce can.)
For the sugar coating:
¾cupgranulated sugar
2½teaspoonsground cinnamon
⅓cupbuttermelted
Instructions
Preheat the oven to 350°F. Butter and flour 24 standard muffin cups.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
In a small bowl, stir the pumpkin and buttermilk together.
In a large bowl (or the bowl of your mixer), beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl as needed.
With the mixer on low, add flour mixture in three additions, alternating with two additions of the pumpkin mixture, and beat to combine, scraping the bowl as needed.
Spoon about ⅓ cup of batter into each muffin cup and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Remove the muffins from the oven and allow to cool in the pans on a wire rack for 10 minutes. Carefully remove from the pans and allow to cool till you can handle them without burning your fingers.
For the sugar coating
Mix the sugar and cinnamon together.
Melt the butter over low heat or in the microwave.
Working with one muffin at a time, coat them in the melted butter by either brushing them or dunking them. Roll in the cinnamon sugar. Let the muffins cool completely on a wire rack.