Marthas Pumpkin Muffins Recipes

PUMPKIN DOUGHNUT MUFFINS (MARTHA STEWART)

Pumpkin Doughnut Muffins (Martha Stewart) image

These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.

Provided by blucoat

Categories Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 14

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
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons cinnamon
1/4 cup unsalted butter, melted

Steps:

Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing 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 pumpkin mixture; and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container up to 1 day.).

Nutrition Facts : Calories 235.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.6, Sodium 214.2, Carbohydrate 34.5, Fiber 0.8, Sugar 17.6, Protein 3.2

PUMPKIN-SEED MUFFINS

Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

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