recipe from martha stewart
We went to DC about a month ago for my cousin's wedding, and while there we went to one of our favorite bakeries called Baked and Wired. They had these treats that were a cross between a donut and muffin, and they were divine. I found a recipe that resembled them pretty close, and anything pumpkin during this time of year is fine by me!
I N G R E D I E N T S
--10 tbsp. unsalted butter at room temperature
--3 cups flour
--2 1/2 tsp. baking powder
--1/4 tsp. baking soda
--1 tsp. salt
--1/2 tsp. nutmeg
--1/4 tsp. allspice
--1/3 cup buttermilk
--1 1/4 cup canned pumpkin puree
--3/4 cup brown sugar
--2 large eggs
--for the coating--
--3/4 granulated sugar
--2 1/2 tsp. cinnamon
1/2 stick melted unsalted butter
--Preheat the oven to 350 degrees. In a large bowl, combine flour, salt, baking soda and powder, nutmeg, and allspice and set aside.
--In another separate bowl, pour in the pumpkin puree and and buttermilk and stir together until it's nice and smooth.
--In the bowl of an electric mixer (sorry dishwasher), beat the sugar and butter on medium speed until it's fluffy and blended.
--Crack in the eggs, one at a time, scraping down the sides of the bowl if needed.
--With the mixer on low, alternate adding some of the dry mixture with the pumpkin/buttermilk combo until it's all added and looks like a beautiful batter.
--Like so.
--Scrape down the sides of the bowl and make sure there are no lumps in the batter.
--With some muffin pans sprayed with nonstick grease, scoop some batter into each muffin spot, about 1/4 cup.
--Bake for 15-20 minutes, or until a toothpick comes out clean.
--For the coating, combine the cinnamon and sugar and mix together.
--Also melt your butter!
--Time to take your first muffin...
--Roll it in the butter and allow any excess butter to drip off a bit before rolling it into the cinnamon/sugar.
--Don't forget any surface area on these!
--After one's done...
--Get going until they're all coated!
XOXO
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