Pumpkin Donut Muffins

I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.