Tried it Tuesday: Pumpkin Doughnut Muffins


Happy Tuesday! We've survived the usual Monday drama but not without some major chocolate cravings if you know what I mean. Well, I decided to give Martha Stewart's Pumpkin Doughnut Muffins a try but with a twist because this is a pumpkin spice-free space. (In fact, before these muffins, I'm pretty sure we didn't eat pumpkin at all!) 

So, if you're a pumpkin spice-lover, definitely go with Martha's version. But if you're trying to please the non-pumpkin lovers in your household, check out my little tweaks: 

Ingredients: 

(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 teaspoon ground ginger
1/3 cup whole milk
Dash (literally just a splash) white vinegar
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
1 1/2 cups semi-sweet chocolate chips

(Sugar Coating)
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Directions: 

  1.         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, and ginger. In a small bowl, whisk together milk, vinegar, 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. Fold in chocolate chips.
  2.      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.


And what you get is this: 


Delicious!




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