Last week I received my November 2010 issue of Everyday Food. I've shared before that our family tradition is to make (and eat) muffins for Sunday morning breakfast. It simply wouldn't be Sunday without muffins (well, occasionally I do get away with making scones or a coffeecake). When I flipped thru the magazine, I knew I would be making the Pumpkin Doughnut Muffins featured on page 112.
Years ago, my sweet family purchased for my birthday a lovely Griswold cast iron muffin pan. They knew I'd love it. Not just love it, but use it...OFTEN. It gets a workout most every Sunday morning. If you've never baked in cast iron, I have to share that it is simply the best....much better than other muffin tins.
A very nice sized muffin cup. Small, but not a mini-muffin. There is also only 11 cups...not a dozen or even a baker's dozen.
Pumpkin Doughnut Muffins
(Printable Version)
10 Tbsp butter, room temperature
3 c all-pupose 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 c buttermilk
1-1/4 c pure pumpkin puree
3/4 c light brown sugar
2 large eggs
sugar coating:
3/4 c granulated sugar
1-1/2 tsp cinnamon
1/4 c butter, melted
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 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. Makes 12 muffins.
Sunday's breakfast was these WONDERFUL muffins and some lovely Orange-Spiced Tea. I bought some while visiting the Mennonite store in Wisconsin back in September. So yummy but I quickly went thru the small bag I brought home. I have made some of my own and it is just about as good as the one I bought. I plan to use some of this for holiday gift giving. It will make great hostess gifts.
The tea was the perfect compliment to the muffins. Oh, and the muffins have a dense texture very similar to an old-fashioned cake donut....I understand the name!
Orange Spiced Tea
(Printable Version)
3 large navel oranges
1 (8 oz.) pkg. loose black tea leaves
1-2 stick cinnamon sticks
2 tsp. whole cloves
Remove thin bright colored rind from each orange with sharp knife (no white); cut into thin strips. Spread out on cookie sheet. Heat in very slow oven, 250°F for 10 minutes or just until rind is dry. Toss loose tea with orange rind. Break up cinnamon stick and whole cloves and add to tea mixture. Place in a jar and allow to sit for a couple of weeks for flavor development.
Posting to:
Kristin's THIS WEEK'S CRAVINGS - Pumpkin Party
Lisa's Tempt My Tummy Tuesday
Lady Kathrine's Tea Time Tuesday
Michael Lee's Foodie Friday
