Tuesday, October 9, 2012

{recipe} pumpkin doughnut muffins

Pumpkin Doughnut Muffin 
with maple cream cheese frosting

To make the Pumpkin Doughnut Muffins...
3 cups All-purpose Flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Coarse Salt
1/2 teaspoon Nutmeg
1 teaspoon Cinnamon
1/3 cup Buttermilk
1 1/4 cups Pumpkin Puree
1 3/4 sticks Unsalted Butter
3/4 cup Brown Sugar
2 Eggs

Preheat oven to 350 degrees. 
Butter and flour 12 standard muffin cups or use cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, & cinnamon.

In a small bowl, mix together the pumpkin and buttermilk. Set both mixtures aside.

Using an electric mixer, cream the butter and brown sugar. 
Add the eggs, one at a time, scraping bowl as needed.

With the mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Mix until combined.

Fill each muffin cup with the batter so that is is ¾ of the way full. Bake for about 30 minutes.

To make the Maple Cream Cheese Frosting...
4 oz. Cream Cheese
1/2 stick Unsalted Butter
2 cups Confectioner's Sugar
1/4 cup Pure Maple Syrup

Mix all ingredients together, using an electric mixer, until the texture is smooth & creamy.
Frost cupcakes. Top with a drizzle of maple syrup & a baked apple chip.

* * *
This time, I wanted to try a maple cream cheese frosting...
but a Maple-Cinnamon Glaze is also perfect for these!!

To make a Maple-Cinnamon Glaze...
1-2 tablespoons Maple Syrup
1-2 cups Confectioner's Sugar
1/2 teaspoon Cinnamon
1-2 teaspoons Milk

Whisk these ingredients together until it is smooth & the desired thickness.
If it is too thick, add more Milk. If it is too thin, add more Confectioner's Sugar.
Top each muffin with 1-2 layers of the glaze.

Oh how, I love the flavors of fall!!

1 comment:

  1. Um... whoa. This looks/sounds beyond incredible. I want a do-over on breakfast.