Fall Baking: Pumpkin Donuts

I would like to share this awesome recipe with you guys that I’ve already made twice this fall, because it is soooooo delicious. This is Martha Stewart’s “donut-muffin” recipe. For a fun variation, you can make them in mini-muffin cups so they are more like timbits/donut-holes!



• 10 tablespoons (1 1/4 sticks) unsalted (or salted) butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt (do not add if you used salted butter)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/3 cup buttermilk
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
• 3/4 cup light brown sugar
• 2 large eggs
• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat oven to 350 degrees.
2.Butter and flour your muffin cups.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
4.In a small bowl, whisk together buttermilk and pumpkin puree.
5.In a large 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.
6. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, approximately 15 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
7.Let muffins cool 10 minutes in pan on a wire rack.
8.Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.
9.Let muffins cool completely on a wire rack.
*Baking hack: If you don’t have buttermilk available, you can use 1/3 cup regular milk, with 1/3 tablespoon of white vinegar. (Just combine and let sit for 10 minutes).