Pumpkin Doughnut Muffins (Martha Stewart) Recipe

Name: Pumpkin Doughnut Muffins (Martha Stewart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter, room temperature, plus more for pan; 3 cups all purpose flour, 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; 3/4 cup light brown sugar; 2 large eggs; Topping; 3/4 cup granulated sugar; 2 1/2 teaspoons cinnamon; 1/4 cup unsalted butter, melted

Servings: persons

10 tablespoons unsalted butter, room temperature, plus more for pan
3 cups all purpose flour, 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
3/4 cup light brown sugar
2 large eggs
Topping
3/4 cup granulated sugar
2 1/2 teaspoons cinnamon
1/4 cup unsalted butter, melted

1
Preheat oven to 350u00b0F 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.
2
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
3
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. (Store in an airtight container up to 1 day.).

1200

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 tablespoons unsalted butter, room temperature, plus more for pan, 3 cups all purpose flour, plus more for pan, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Pumpkin Doughnut Muffins (Martha Stewart) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Doughnut Muffins (Martha Stewart)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions