Pumpkin Duffins

By Niknud
October 19, 2015
6 Comments


Author Notes: In the new Vermont Country Store Cookbook (and if you haven't gotten this, you really should), there is a recipe for buttermilk donut puffs - like a donut-muffin hybrid. I made them as directed and they were kind of a flop with the family - buttermilk was too tangy and too much nutmeg. I thought they were delicious but, as I've said in other recipes, I think everything is delicious. I think the kiddos expected more donut-y flavor since they were called donut puffs. So I changed, well, pretty much everything about the recipe, but I like to give provenance even if it was just a jumping off point. I added cooked pumpkin puree with browned butter, upped the sugar with the more flavorful brown sugar, replaced the buttermilk with regular milk and did some editing with the spices. They taste like a donut version of pumpkin pie and were devoured. Oh, and I called them duffins because, uh, I couldn't say muffnuts in front of my grandmother and not blush. Niknud

Makes: 12 large muffin, 24 minis

Ingredients

Pumpkin Duffins

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 pinch each, ground cloves and nutmeg
  • 4 tablespoons unsalted butter
  • 1/2 cup pumpkin purée
  • 2/3 cup whole milk
  • 1 egg

Topping

  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch each, ground cloves and nutmeg

Directions

  1. Preheat oven to 350°F and prepare a muffin tin with baking Pam (loooove the baking Pam), or grease and flour.
  2. In a bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  3. Over medium heat melt butter. When it juuuust starts to brown, take it off the heat, add the pumpkin purée and fold together with a spatula. After a few minutes of folding/stirring the butter will start to absorb into the purée and the whole mixture takes on a shiny look. Add both of the sugars and stir to combine.
  4. Add the egg and combine. Alternating wet and dry, add the flour mixture and the milk to the pumpkin mixture. Spoon into the cups and bake for 20 to 25 minutes, or until the muffin tins spring back when pushed lightly. (If you're making mini duffins, check them after 10 minutes).
  5. For the topping: While the duffins are cooking, brown the remaining 6 tablespoons of butter in a small sauté pan. When it smells nice and nutty, remove to a separate bowl, straining out any remaining solids if necessary. In a separate bowl, combine the remaining topping ingredients. When the duffins are done and cooled slightly, run a knife around them and pick them out of the trays. Give them a quick dunk in the browned butter and roll them around in the topping.

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Reviews (6) Questions (0)

6 Comments

bryn428 December 19, 2015
Perfect for my Christmas morning brunch. Can you make them the day ahead and still have a quality product?
 
Author Comment
Niknud December 19, 2015
I hate to say it but I wouldn't - unless you made it right before bed. The dunk in butter might get a little weird the next day. That being said, I've made them 4-5 hours ahead of time too and they weren't bad. Good luck!
 
Andrea P. November 10, 2015
Made these and they were delish! A lovely fall breakfast treat. Not too pumkiny, in a good way. I didn't change the recipe at all. This will go into my permanent repertoire. They were better a few hours out of the oven...the flavors really developed. Added bonus, they made the house smell wonderful.
 
Author Comment
Niknud November 12, 2015
So glad you enjoyed them! We have made them several times in the last several weeks.
 
Lillian C. October 22, 2015
How many eggs are required for this recipe???? We added 2.... The "muffnutts" are in the oven, and we're hoping for a delicious, successful result. Fingers crossed.
 
Author Comment
Niknud October 22, 2015
Gack! One egg - sorry for the typo!