Fall is officially in the air
and you know what that means.......
Apple Cider Donut time!
It has been tradition that every year we get a group of friends together to spend the day at a local apple orchard picking apples & pumpkins, climbing trees, drinking hot cider, eating cider donuts, and going home with a jar of apple butter.
There is something about the cool crisp fall air that makes me long for it ALL year long. For the longest time I was intrigued with how donuts were made and last year I decided to attempt them myself.
I stumbled across this recipe on Pinterest and I can almost say I like these better than apple cider donuts. I know it sounds crazy, but there is something about them that is even more comforting and delicious! Now these are actually made with pumpkin AND they are BAKED (can we say healthy?!?!). They are super foolproof and simple to make once you get all of the ingredients. They are also baked in cupcake tins so you could really classify them as a "muffin" if it made you feel any better! Take a look at the ones I made above.
Recipe is below. I would LOVE to see pictures or hear about your experience with baking them! And please share this page with anyone you think would enjoy this recipe.
FOR THE BATTER
10 tablespoons (1 1/4 sticks) unsalted 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
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
FOR THE SUGAR COATING
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. 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.
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. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Credit & Recipe: Martha Stewart