Pumpkin Doughnut Hole Muffins
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!
Ingredients
- 10 Tablespoons room temperature butter 1¼ sticks, or 142 grams
- ¾ cup brown sugar can sub coconut palm sugar
- 2 large eggs
- 3 cups all purpose flour 1:1 gluten-free flour blend is what I use
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup buttermilk
- 1¼ cups pumpkin puree (This is almost a full 15 ounce can.)
For the sugar coating:
- ¾ cup granulated sugar
- 2½ teaspoons ground cinnamon
- ⅓ cup butter melted
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.