Pumpkin Duffins

By • October 19, 2015 6 Comments

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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

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Makes 12

Pumpkin Duffins

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1.5 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 puree
  • 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
  1. Preheat oven to 350 and prepare a muffin tin with baking Pam (loooove the baking Pam) or grease and flour.
  2. In a large mixing bowl add the white and brown sugar. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg.
  3. Over medium heat melt butter and when it juuuust starts to brown, add in the pumpkin puree and fold together with a spatula. After a few minutes of folding/stirring the butter will start to absorb into the puree and the whole mixture takes on a shiny look. Add to the sugars and stir/whisk to combine. This can be done in a stand mixer, but really, it's just as easy to do it in a bowl by hand.
  4. Add the egg and combine. Alternating wet and dry, add the flour mixture and the milk. Spoon into the cups and bake for ~25 minutes (I have hotspots in my oven so I rotate at about 17 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, 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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