Pumpkin Doughnut Muffins

This past weekend was very rainy and cold so we spent a lot of cozy time indoors. It was the perfect chance to test out a new recipe....pumpkin doughnut muffins from Martha Stewart. Yum!! Below is a quick recap, and the full recipe can be found here.

I gathered all of my ingredients, greased and floured a standard muffin tin and then whisked together the dry ingredients in one bowl and the wet in another.

Next up, mixing the brown sugar and butter until fluffy. Do you like how I captured the kitchenaid in motion?

Adding in two eggs....I cracked them in a separate bowl first, just like the Barefoot Contessa always says to do. I think she says 'in case you get a bad egg' which I have never had happen...but I still like to crack them in a bowl first. They're easier to pour in, and without the chance of broken shells!

Next I alternated adding the dry and wet ingredients to the butter/sugar mixture.

Voila! Batter done, pretty easy. I used my handy ice cream scoop to fill the muffin tins.

And then into the oven. The recipe called for 30 minutes, I think I cooked mine for like 27 minutes when they started to look brown around the edges and done.

Now here's the best part...after they cool for 10 minutes it's time to brush them with melted butter and then roll them in cinnamon sugar. Okay, so this is what makes them 'doughnuts' :)

And here's the finished product! I think they turned out pretty yummy, my husband definitely agrees. Hope you enjoy them too!